"Bringing Home The Beef"

Rump Steak to Taste

Rump Steak to Taste

Ingredients (4 Servings)

Veal Rump Steak

• 600g of Rump Steak
• Oil
• Salt and black pepper

Veal Sauce

• 3kg veal bones
• 1kg veal rib steak
• 1kg pig’s trotter
• 1 onion
• 1 leek
• 1 carrot
• 300ml Red Wine
• Bay Leaves
• 2 shallots
• 150ml Port wine

Tuna Sauce

• 1 medium-sized tin of tuna
• 65g pasteurised egg
• 200ml olive oil
• 2 fillets glazed anchovies
• 30g capers
• 30g lemon juice
• Salt and white pepper

Cucumber Jelly

• 1kg cucumbers
• 9 jelly sheets
• Salt and green pepper

Cucumber

• 2 fresh cucumbers
• Oil
• Salt and pepper

Mustard and Basil Sauce

• Mustard, parsley and basil.

Method

Cut the beef into 150g strips for serving. Season. Brown beef in a frying pan and roast in a 190ºC oven for three minutes.

The night before prepare veal gravy. Soak veal bones in cold water and ice. Clean chop and sauté vegetables in a little oil. Keep. Place rinsed bones evenly on a plate and cook in a 190ºC oven for 15 minutes. Add the vegetables and cook in oven for 5 minutes more. Add wine and let it simmer on a medium heat until it has evaporated halfway. Brown chopped shallots in a little oil. Soak in Port wine. Once it has been reduced, add to the veal gravy
For the tuna sauce: process ingredients to mayonnaise texture. Season to taste and chill.

Clean and peel the cucumbers. Put them in a food processor and strain the liquid. Melt the previously soaked jelly sheets on a low heat. Add a little of the cucumber juice and mix well. Remove from heat and add the rest of the juice. Salt and pepper and place on a dish. Keep and cool the jelly. Once it has congealed, cut jelly in to 5cm by 1cm rectangles. Keep and chill. Then peel fresh cucumbers and remove centre, where the seeds are. Dice cucumbers into rectangles, sprinkle salt, oil and pepper over them brown in a frying pan. Keep.

On each plate place the tuna sauce in oval shape. Criss-cross with three lines of mustard and basil sauce. On top of this, place a rectangle of jelly beside a rectangle of cucumber. On top of this, place the cut beef. Pour over the veal gravy. Sprinkle a few flakes of D’Estrenc salt over the plate. Decorate with a few fresh and tender basil leaves.

Dish Prepared By Chef:


April 12, 2008