Monday, 15.07.2013

Menage of Australian Beef Rump with Potato Tower, Carrot Puree & Cabernet Sauvignon Reduction

Serves: 10
Preparation time: 980
Cooking time: 190

Ingredients

Smoked Australian Beef Rump with Basil & Pepper Crust

1¼ kg Australian Beef Rump
8 g Basil flakes
15 g Crushed Black Pepper Corn
50 g Sugar
10 g Chilli Powder
50 g Margarine melt
50 g Hela Rib Sauce


Slow Roasted Australian Beef Rump with Hela Curry Ketchup

700 g Australian Rump Steak trimmed
100 ml Hela Curry Ketchup
5 g Salt
50 g Sugar
10 g Pepper
50 g Margarine melted

Australian Beef Roulade with Gherkin

700 g Australian Beef Rump trimmed
15 g Hela Herb Onion Powder
100 g Gherkin
100 g Onion
200 g Meat trimming finely minced
Corn Oil Margarine
300 ml Red Wine
1 litre Beef Stock
2 leaves Bay Leaf
300 ml Cabernet Sauvignon

Potato Tower

400 g Hela Mashed potato
Vegetables
Cooked brocoli florists

Carrot Puree

1 kg Carrot
1 litre Chicken stock
250 ml Fresh Cream
50 g Glaze
10 g Salt
100 ml Margarine
5 g Pepper

Braised Endive

500 g Endive
1 litre Beef Consomme
10 g Salt
50 g Margarine
5 g Pepper

 

Instructions

Smoked Australian Beef Rump with Basil & Pepper Crust

  1. Mix all ingredients & marinate the beef rump
  2. Smoke for 4 hours (needs basting)
  3. Bake in the oven slowly for 30mn.

 

Slow Roasted Australian Beef Rump with Hela Curry Ketchup

  1. Mix all the ingredients & season the meat for 12 hours
  2. Sear the beef rump on all sides, roast slowly at 110 C for 1 hour
  3. Baste the meat 2-3 times during the cooking process

 

Australian Beef Roulade with Gherkin

  1. Slice the beef fillet into long thin 3mm thick pieces
  2. Slice gherkin & onion
  3. Blend the meat with salt & pepper & prepare a farce
  4. Spread the farce on beef, add julienne gherkin & onion roll & close up with toothpicks
  5. Pan fry with corn oil margarine, add vegetables, glaze with red wine
  6. add beef stock, cook slowly & cover
  7. Season with salt & pepper
  8. When cooked remove meat from sauce & strain
  9. Make a Cabernet Sauvignon reduction & add the sauce

 

Potato Tower

  1. Garnish with fried string potato basket, jerky & chives

 

Carrot Puree

  1. Dice the peeled carrot & boil until soft
  2. Add the chicken stock, fresh cream & salt. Bring to the boil for about 40mn
  3. Mash lightly & season with salt, pepper & margarine

 

Braised Endive

  1. Cut the endive into quarters & grill
  2. Place in beef consomme, season with dot margarine
  3. Braise in the oven for 40mn & remove to a plate

< Australian Lamb Saddle Roasted with herbs, mashed potato, white mushrooms, oyster sauce thyme & curry juice
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