Henry VIII's Aphrodisiac Feast: Roasted Sweet Potato with Rump Steak and Wine-Soaked Prunes
A historically inspired dish featuring fire-roasted sweet potato, seared rump steak, and prunes simmered in red wine with warm spices, inspired by Tudor-era recipes and culinary traditions.
Ingredients
- 1 rump steak, about 250g
- 1 sweet potato
- 1 tsp beef dripping or lard or goose fat
- Salt and black pepper
For the sweet potato
- 1 tsp olive oil
- 1 tsp wine vinegar
- Pinch of salt
For the prunes
- 5 to 6 prunes
- 120 ml red wine
- 7 g honey or sugar
- Pinch of cinnamon
- Pinch of ground ginger
Instructions
Roast the sweet potato
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Roast the sweet potato whole at 220 °C, or 200 °C fan, for 40 to 50 minutes until completely soft and the skin is blackened.
Dress the sweet potato
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Split open and dress with olive oil, wine vinegar and salt.
Simmer the prunes
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Simmer the prunes with the red wine, honey, cinnamon and ginger for 8 to 10 minutes until soft and syrupy.
Cook the steak
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Season the steak generously. Heat a heavy pan or griddle until very hot, add the dripping and cook the steak for 2 to 3 minutes per side for medium rare, depending on thickness.
Rest and serve
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Rest for 5 to 8 minutes.
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Serve with your sweet potato and wine soaked prunes.
Notes
Committed to this collection by the hand of Hunter.
