for 4 person

Sauce

1 tbsp	olive oil
2	shallots, cut into thin slices
1	garlic clove, squeezed
300 g	plums, pitted, cut into segments
½ bunch	thyme, leaves torn off
2 tbsp	liquid honey
2 tbsp	red wine vinegar
1 dl	beef bouillon

Celery couscous

150 g	couscous
1 tbsp	olive oil
½ tsp	salt
5 dl	water, boiling
300 g	celery, cut into cubes
1 bunch	basil, finely chopped

Rump steak

4	rump steaks (each approx. 200 g)
	clarified butter, for frying
1 tsp	salt
a little	pepper

How it's done

Sauce

Heat the oil in a pan. Briefly sauté the shallots and garlic. Add the plums and thyme, cook briefly. Add the honey, vinegar and stock, simmer the sauce for approx. 15 mins.

Celery couscous

In a bowl, mix the couscous with the oil and salt, pour the water over the top, cover and leave to absorb for approx. 5 mins. Fluff up the couscous with a fork, mix in the celery and basil.

Rump steak

Remove the meat from the fridge approx. 30 mins. prior to cooking. Heat the clarified butter in a frying pan. Season the meat, brown in batches for approx. 2 mins. on each side, reduce the heat, fry for approx. 1 min. on each side. Remove, cover and leave to rest for approx. 5 mins. Serve the meat with the couscous and plum sauce.

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