1 x 250g rump cap steak
Salt & pepper
3 shallots, finely diced
1 tbsp butter
1 bunch thyme, chopped
¼ cup cream
Extra virgin olive oil
Season steak with salt and pepper. Add the steak fat side down to a hot pan over medium high heat. Allow the fat to render then, flip the steak to cook on all sides until cooked to your liking.
Allow the steak to rest while you make the sauce.
Add all ingredients for the sauce in a small saucepan over medium/low heat. Stir until the ingredients have combined and the sauce has thickened.
Serve the steak and sauce between two thick pieces of bread.