"Marchand de vin" Marinated Beef Rump
$27.00
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. The dish has to be defrosted before reheating. To defrost, put in the fridge for 24 hours. Defrost separately the meat and the sauce. Once defrosted, cook, and consume within 2-3 days.
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.