Rump steak with carrots and oranges
Hi,
I Hope you had a good weekend! Mine was great but too short (as yours, I’m sure ;)). I celebrated the Scottish Burns Night (25th of January) with whisky and the traditional haggis (this is not a Hobbit name.. it’s a Scottish pudding-like specialty, containing sheep’s pluck, minced with onions, oatmeal, suet, spices, and salt – but not todays recipe!!)
Even if I publish a lot of sweet or veggie recipes, I also love a big and tender piece of meat. Therefore I am sharing today my recipe of Rumsteak with carrots and oranges.
Ingredients (Serve 4 persons):
600g carrots
1 big organic orange
8 shallots
3 rosemary blades
1 fennel
50ml white vermouth
100ml vegetable stock
salt, peper and sugar
4 pieces of rump steak (200g each)
rosemary butter
Instructions:
1. Wash and cut the carrots and fennel in strips
2. Peel and cut in 4 pieces each shallot
3. Juice half an orange and cut in slices the other half
4. Place the vegetable in a roasting pan and pour the stock, orange juice and vermouth
5. Season with salt, peper and sugar
6. Add the rosemary and steam it for 40 minutes at 200º
7. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat until shimmering. Add beef and brown on all sides. Transfer to the roasting pan and cook for about 10 minutes more.
8. Serve this dish with rosemary butter
Enjoy!
And see you here on Thursday!
