"Marchand de vin" Marinated Beef Rump

$29.00

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

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

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

Customer Reviews

Based on 45 reviews
89%
(40)
4%
(2)
7%
(3)
0%
(0)
0%
(0)
V
Virginia
Great meal

Added mashed potato to soak up the sauce. Delicious.

J
Jono
Tasty

Great flavour. Will order again.

M
Moira.M
Marchand de Vin

Delicious tender beef. Very tasty.

L
LC
Amazing!!!

Great flavour and an ample serving

C
Carlotta.Mc
Steak Surprise

When I first saw this steak I thought it was going to be easy to cut and easy to chew. But no I was wrong/ It was thick and juicy but a little bit tough. The serving is extremely generous, the meat was tasty but a big whack of raw meat was too much for me. So I put most of it in the fridge with the second serving, so that now I had an extra meal. Two becomes three! I have decided to slice the meat finely tomorrow when it is cold and sear it in a frypan in the sauce to which I will add left over red wine, butter and parsley. I think it will be delicious and merits a goodly mashed potato and something green. Please don't be offended chef. I like this dish notwithstanding.....

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