"Marchand de vin" Marinated Beef Rump, serves 2

$25.00

This rump has the simplest but most succulent sauce you can dream of :  red wine, shallots and herbs which makes the perfect jus for an amazing steak. 

Preparation, cooking and serving instructions

Frozen product. Once defrosted, cook, and consume within 48 hours.  To Defrost, put in the fridge for 24 hours. Defrost separately the meat and the sauce.

Take the marinated meat out of the bag. Do not use the sauce yet.  

Cook on a fry Pan. Heat up the pan and cook the meat for 4-5 min on both side. Put the meat aside and let it rest. Lower the heat, pour the sauce in the pan, stir for a couple of minutes to deglaze the pan. Pour the sauce on the rested meat.

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