4 tbsp butter, diced
2 potatoes, peeled and thinly sliced
2 tbsp sea salt flakes
1 tbsp olive oil
2 x 180g rump steak, fat removed
3 Tbsp butter, diced
3 cloves garlic, peeled and smashed
2 tbsp paprika
90ml white wine
2 spoonfuls Barker’s Professional Mexican Habanero Sauce.
Heat a non-stick sauté pan with the first amount of butter. Place down the slices of potato and fry until golden on both sides. Drain on kitchen towel and season.
Heat a non-stick pan with the olive oil.
Season the steak with sea salt. Fry evenly on both sides to your liking, adding a spoonful of Barker’s Professional Mexican Habanero Sauce over the steak and flipping it over to glaze the steak. Then rest on a wire rack.
In the same pan - but not too hot - melt the second amount of butter and garlic. Place an egg poaching ring into the pan and pop in the egg to fry, basting the butter over the egg.
When almost cooked, add the paprika and wine, swirl around baste over the egg. Remove from heat.
Place the steak on a heated plate, spoon over the garlic butter, top with the egg and serve the sautéed potatoes alongside.