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Top of the Rump with Lemon and Parsley Butter

This is a tender muscle, taken from the cheaper end of the rump, with a strip of fat attached. In Portugal and Brazil it is known as the picanha, and thought far superior to a rib-eye or fillet steak. Unlike the skirt and flank in the previous and following recipes, it is grilled in individual helpings. If you like a peppery taste, add a tablespoon of crushed pink or green peppercorns to the butter.

Serves 4

4 top rump steaks

For the lemon and parsley butter:

140g/5oz unsalted butter, softened

juice and grated zest of ½ lemon

a large handful of very finely chopped parsley

freshly ground black pepper

First prepare the butter, putting all the ingredients in a bowl and stirring carefully until well mixed. Place the mixture between 2 sheets of greaseproof paper (or 2 butter papers). Roll it to about 1cm/½ inch thick and put it in the fridge to harden. When hard, remove from the fridge and use a small, round biscuit cutter to cut out discs (or other shapes). Leave the discs in the fridge.

Grill or fry the steaks, seasoning them with a little black pepper first. Ideally they should be served rare (see guide on here). Leave to rest in a warm place for about 10–15 minutes. Warm 4 plates. Serve the steaks with a disc of the lemon and parsley butter melted on top. Have some English and Dijon mustard ready on the table.