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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Rump Steak with Bean Mash & Hazelnut Salsa Verde

Andy Bates

andy-bates-rump-steak

Ingredients

  • 2 rump steaks, around 250g each

For the salsa verde:

  • 75g roasted hazelnuts
  • 1 bunch flat leaf parsley
  • 1 bunch mint
  • 1 bunch basil
  • 4 anchovy fillets, drained
  • 1 clove garlic, peeled and crushed
  • 2 teaspoons Dijon mustard
  • Juice of ½ a lemon
  • 4 tablespoons olive oil
  • Sea salt and black pepper

For the bean mash:

  • 2 x 400g can of cannelloni beans
  • 50g unsalted butter
  • 200ml double cream
  • Sea salt and white pepper

Method

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Lay the nuts on a baking tray and roast for 8 to 10 minutes, shaking occasionally. Set aside to cool.

Blitz the remaining ingredients in a food processor until smooth, adding more oil to loosen if necessary. Roughly chop the nuts (do not add to the food processor) and add to the salsa, season to taste and set aside.

Drain the beans and heat in a saucepan with the butter and cream for 5 minutes until the beans are soft. Pour into a food processor and blend until smooth. Season to taste with salt and white pepper then return to the pan and keep warm until needed.

Heat a barbecue or griddle pan to a high heat. Season the steaks with plenty of salt and pepper then cook for 2 to 3 minutes on each side.

Transfer to a board to rest for 5 minutes, slice thinly then pour the resting juices into the salsa verde. Serve the steak with the bean mash and salsa verde.