|
Makes 6 servings |
|
| 1/2 cup |
Extra Virgin Olive Oil |
125 ml |
| 2 - 3 lbs |
Beef rump, in one piece |
1 -1 1/2 kg |
| 1/2 cup |
Red wine |
125 ml |
| to taste |
Salt, pepper |
to taste |
| 1 tsp |
|
5 ml |
Method |
| 1/ Choose a pot that is just large enough to contain the meat. Put the oil in the pot and heat until the oil is just starting to smoke. Season the meat. Sear the meat on all sides until it develops a crust of deep brown colour. The meat is browned enough when you can lift the roast from the pot and it does not stick. |
| 2/ Add the mustard to the wine and stir thoroughly. When the meat is browned pour in the wine and add some salt. Continue to cook over high heat turning regularly to ensure all sides of the meat are immersed in the boiling liquid for about 2 minutes. |
| 3/ The meat should be rare inside and so it should not cook for a long time. The browning time and about 15 minutes in the wine should be enough, however the cooking time will depend on the size of the roast. |
| 4/ If you choose, you can finish the beef by placing the pot in a 400° oven for 10-15 minutes. Make sure he pot has an oven proof handle. |
| 5/ Remove the roast to a cutting board and let it rest. |
| 6/ If the remaining liquid is too thin then let it reduce until it thickens. Check the seasoning remembering that the inside of the meat has not cooked very long and the sauce will be used to adjust the saltiness of the meat. |
