150g/5½oz rump steak
salt and freshly ground black pepper
55g/2oz Brie, sliced
2 sprigs fresh rosemary
1 tbsp olive oil
½ red pepper, seeds removed
3 tbsp olive oil
salt and freshly ground black pepper
200g/7oz can butterbeans, drained and rinsed
1 garlic clove, peeled, crushed
1 tbsp balsamic vinegar, to serve
Preheat the oven to 200C/400F/Gas 6.
Make a deep incision in the side of the steak using a sharp knife to form a 'pocket'. Season inside the pocket with salt and freshly ground black pepper, then stuff it with the Brie slices and secure shut by piercing the meat with the rosemary sprigs.
Heat the olive oil in an ovenproof frying pan and sear the steak on both sides for 1-2 minutes, then transfer to the oven to roast for 8-10 minutes, or until the steak is cooked to your liking. Set aside to rest on a warm plate.
For the pepper and white bean purée, place the red pepper half in a roasting tin and drizzle over a tablespoon of the oil. Season well with salt and freshly ground black pepper and roast for 8-10 minutes, or until softened.
Remove the pepper from the oven and blend in a food processor with the remaining purée ingredients until smooth.
To serve, slice the steak into three. Spoon the pepper and white bean purée onto a serving plate and arrange the steak slices on top. Drizzle with balsamic vinegar to serve.
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