Beef Rump Steak with Onion Sauce
Rump steak or round steak is a very lean cut of meat from the backside of the cow. It is not as tender as sirloin or tenderloin but still tasty and less expensive.
EQUIPMENT (click pictures for details)
Ingredients
- 1 pcs beef rump steak 400 gr
- 1 tbsp cracked peppercorns
For the sauce
- ¼ pc red onion chopped
- 1 pc minced garlic clove
- 50 ml aged red vinegar or dark rice vinegar
- 180 ml veal stock
- 20 gr cold butter
- 1 tbsp chopped parsley
Instructions
Prepare the beef
- Rub the rump steak on both sides with a little olive oil and the pepper. Keep at room temperature until ready to cook.Pan sear the rump steak in a hot pan with oil for 3-4 minutes on each side.Add a knob of butter and baste the beef for a minute or two on both sides.Remove the steak from the pan, season with a little salt and allow it to rest covered with aluminium foil for 10 minutes.
Prepare the sauce
- Use the same pan to sweat the onions with the rendered fat and the caramelised juices from the meat.
- Add the garlic, quickly stir, and deglaze the pan with the vinegar.Pour in the veal stock and boil to reduce the sauce for 3-4 minutes until thickened.
- Whisk in the parcels of cold butter, add the chopped parsley and season to taste.
- Serve with a side dish of your choice.
Notes
- Remove the steaks from the fridge and allow them to come to room temperature at least an hour before beginning to cook.
Nutrition for 1 portion
Calories: 99kcalCarbohydrates: 5gProtein: 3gFat: 8gCholesterol: 0.3mgSodium: 278mgFiber: 1gSugar: 1gVitamin A: 554IUVitamin C: 3mgCalcium: 36mgIron: 1mg
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