Ingredients
100% Black Angus Beef*.
*Ingredients from organic farming
Instructions
Slightly rub the meat with organic olive oil, place it on the grill or other cooking material and brown each side for 2 minutes until you get a nice caramelization, then put it in the oven at 180°c for 6 to 12 minutes depending on how cooked you want your meat.
After taking it out of the oven, let it rest as long as the cooking time took in order to let the blood spread uniformly in the muscle, which will give an extraordinary tenderness to your beef piece. Note that the oven is optional and the heart of rump steak can be completely cooked in the grill or the pan, remember though to lower the fire or the heat in order not to burn the juices.
A little bit of Fleur de Sel is finished and it's perfect!
Store refrigerated at 0-4 ° C for fresh and store at -18 ° C for frozen food.
Do not refreeze a defrosted product.
Part of beef
Recipes
PREPARATION TIME: 20 MINUTES
COOKING TIME: 35 MINUTES
Ingredients :
- 200g rump steak
- 250g shallots
- 25g Butter
- 15cl Dry white wine
- 1 teaspoon Old Style Mustard
- 1 teaspoon Liquid honey
- 2 teaspoon Peanut oil
- 1 teaspoon Ginger powder
- 2 teaspoon Mixed peppercorns
- Salt
Recipe preparation :
- Peel the shallots, keep them whole. Place them in a saucepan, add the ginger, salt, honey, butter and white wine. Cook 30 min over low heat. Keep warm.
- Brush the piece of beef on a plate with oil on both sides. Preheat oven th. 9 (270°C). Crush the mixed peppercorns. On a cast iron pan or grill heated over very high heat, just brown the meat on both sides.
- When the meat is golden brown, place it on a roasting dish. Spread mustard and sprinkle with crushed pepper. Let the meat rest 4 to 5 min in the oven before deguter, accompanied by the shallots confit with ginger.
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