This delicious tapas recipe from Dan Keane is the perfect starter.

Ingredients

  • 4x100g pieces of beef rump
  • 4 slices of ciabatta
  • 50ml olive oil
  • 20g sea salt
  • 20g tarragon
  • 100g unsalted butter at room temperature
  • 10g cracked black pepper

Method

  1. On a hot pan or grill, cook the beef rump to medium rare and leave to rest.
  2. Drizzle the olive oil and half of the sea salt on the bread and place on a griddle pan or grill. Cook until toasted.
  3. Mix together the butter, tarragon, pepper and the remaining sea salt until smooth.
  4. Thinly slice the beef rump and lay it on top of the bread. Top each piece with a generous spoon of butter and grill until the butter starts to melt, then serve.

Recipe from Dan Keane of Urban Brewing at Stack A Restaurant at Urban Brewing, Dublin.