Ah... What a spoil :) rump steak is the perfect Saturday night supper - drenched in bernaise, my am I happy :)
Start with a gastric - 1 tbsp white wine vinegar, 2 peppercorns and 1 bay leaf in a pan - warm through to heat the acid of the vinegar. Set aside to cool.
In a double boiler, Whisk the yolk of 1 egg until it starts breaking down. Add the cooled gastric. Continue whisking. Slowly start adding the ice cold butter - whisking continually. When it's immulsified add some tarragon to taste and black pepper. Continue whisking.
Set aside on hot water in double boiler. Cook steak to taste. Dress salad with vinegarette and plate up.