Beef Rump Roast Recipe - Grand Reserve Beef
Grand Resrve Beef Rump Roast with a Red Wine Sauce
Ingredients
Serves 10- Cooking time:
- 8-15 minutes depending on preference
- For the beef:
- 10 x 200g Picanha beef rump roasts
- 50g clarified butter
- For the sauce:
- 50g clarified butter
- 2 celery stalks, chopped
- 2 leeks, chopped
- 2 carrots, chopped
- 2 onions, chopped
- Bouquet garni
- 2tbsp tomato purée
- 500ml red wine
- 500ml beef stock
- 500g baby onions, peeled
- 400g baby button mushrooms
- Salt
- Freshly ground black pepper
- Chopped parsley, to garnish
- To serve:
- Creamed potato
Instructions
For the beef:1. Preheat the oven to 200°C. Season the beef. Seal the meat in the butter over high heat, for 1 minute on each side maximum. Finish cooking in the oven for between 8-15 minutes, depending on doneness required.
For the sauce:
2. Sauté the vegetables in the butter over high heat until golden. Season. Stir in bouquet garni and tomato purée. Add red wine and 400ml of the beef stock. Bring to a simmer, and cook for one hour adding the baby onions for the last 15 minutes.
3. Sieve the sauce. Set aside the baby onions and discard rest of the vegetables. Reduce the sauce to pouring consistency.
To serve:
4. When the meat has been sealed, deglaze the pan with the remainder of the stock, and some of the sauce. Add the baby onions and mushrooms, and keep warm until ready to serve.
5. Slice the meat and arrange on the plate, spoon over the sauce, along with the mushrooms and onions. Garnish with chopped parsley, and serve with the creamed potatoes.
