Baked Rump Steak with Blueberry Sauce
4 servings
70 minutes
Recipe taken from The Art of the Perfect Steak by Marcus Pohlman. "Rump is a cut of meat rarely used for steaks, but it is usually less expensive, is much like roast beef, and can be served with a blueberry sauce that is very easy to make.
1
Leave the meat at room temperature for a while. Preheat the oven to 120 degrees. Sprinkle the meat with freshly ground salt and pepper. Heat a heatproof skillet. Place the meat fat side down and fry for 2-3 minutes over medium heat until the fat melts. Then sear the meat on all sides until golden brown.
- Rump (topside) of beef: 1 piece
- Dry red wine: 450 ml
- Beef stock: 300 ml
- Shallot: 4 pieces
- Thyme: 2 sprigs
2
Place the meat in a baking tray and put it in the oven on the middle rack or place the meat directly in the oven in the skillet. Bake for 35 minutes (rare) or 45 minutes (medium). Use a kitchen thermometer (45 degrees - rare, 54 degrees - medium rare, 55-60 degrees - medium).
- Rump (topside) of beef: 1 piece
3
Prepare the sauce. In a pot, mix red wine, broth, chopped shallot, thyme sprigs, and half of the blueberries. Bring to a boil, then reduce heat. Simmer the sauce for about 10 minutes until only half remains; keep the berries whole. Strain the sauce through a sieve into a bowl.
- Dry red wine: 450 ml
- Beef stock: 300 ml
- Shallot: 4 pieces
- Thyme: 2 sprigs
- Blueberry: 250 g
4
Leave the meat in the turned-off oven for 5-10 minutes. Wrap it in foil or turn off the oven and open the door. Meanwhile, continue preparing the sauce. Pour the sauce and juices from the meat into a pot. Add the remaining blueberries and heat over medium heat until the berries start to burst.
- Blueberry: 250 g
5
Slice the meat into thin pieces. Serve on warmed plates, topped with a spoonful of sauce. Garnish with baked potatoes.
- Rump (topside) of beef: 1 piece