24 Jul

This recipe is great as a Hot Finger Food or serve as part of an Entree.

Makes 10 Serves


1 kg Chat Potates

250 g Rump Steak

500 g Organic Beef Stock

100 ml Cabernet Sauvignon

1 Tsp Cornflour mixed with 1 Tsp Water

Fresh Thyme Sprigs


Season the Beef with Salt and Pepper and place in a lightly greased oven tray with 100ml of water in the pan, cover with foil, cook on 165C for 2 hours. 

Place a pot of water on the stove with a little sea salt. Cut the chat potatoes in half and when the water comes to the boil place the chat potatoes in carefully. Allow to simmer for 18 mins so that the potatoes are almost cooked. (They should be still firm but soft enough to scoop out the center without breaking.)

Using a teaspoon scoop the potato out of the center and use for something else. (I freeze this in little plastic bags and use in casseroles or to thicken a soup) Place in the fridge to rest.

Whilst waiting for the beef to finish cooking, place the red wine into a small saucepan and reduce by half, season and add the stock, reduce again by half and quickly whisk in the cornflour mix. This should thicken the sauce slightly.

Once the beef is cooked, shred the meat with a fork then add to the sauce.

Take the potatoes out of the oven and fill with the beef mix. Place the potatoes back on the tray and place back in the oven on 140C for 20 mins before serving.

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