Ingredients Jump to Instructions ↓

  1. Grilled eye of Rump Tornedos with Red Wine Sauce

  2. Serves 4 4 160g eye rump steak

  3. 200g beef trimmings

  4. 200 g mixed finely chopped onions, leeks and celery

  5. 1/2 tablespoon vegetable oil

  6. 1 bottle red wine

  7. 1 litre veal stock

  8. 1 bay leaf

  9. few sprigs thyme

  10. 6 black peppercorns

  11. 1 teaspoon salt

  12. Cook beef trimmings in oil over high heat until browned. Add mixed

  13. onions, leeks and celery and cook over low heat until soft. Add

  14. wine and simmer for about 1 hour, or until reduced by half, skimming

  15. fat from surface as neded. Add veal stock, bay, thyme, pepercorns

  16. and salt and reduce to sauce consistency. Strain and keep warm.

  17. Season rump with salt and pepper. Char-grill over high heat to

  18. 200C for minutes.

  19. To serve, spoon sauce onto steak.


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