Spiced Beef Rump Medallions And Asian Slaw Broth
Ingredients
- 4 x 300 gram Beef rump medallions trimmed
- 1 teaspoon Sesame oil
- 2 teaspoon Chinese Five Spice ground
- 1 tablespoon Peanut oil
- 200 gram Shiitake mushrooms trimmed, quartered
- 200 gram Enoki mushrooms trimmed, quartered
- 1 small Chilli seeds removed, finely chopped
- 2 tablespoon Rice vinegar
- 3 teaspoon Caster sugar
- 2 tablespoon Peanut oil
- 3 centimetre Ginger cut into julienne, matchsticks
- 1 stalk Lemon grass trimmed, halved lengthwise, bruised
- 2 clove Garlic thinly sliced
- 750 millilitre Good quality brown beef stock 3 cups
- 2½ tablespoon Oyster sauce or to taste
- 2½ tablespoon Kecap manis, sweet soy or to taste
- 80 millilitre Lime juice 1/3 cup
- 2 tablespoon Soy sauce
- 1 tablespoon Honey
- 1 tablespoon Sesame oil
- 100 gram Sugar snap peas trimmed, cut into julienne (matchsticks)
- 100 gram Snow peas trimmed, cut into julienne (matchsticks)
- 1 Red onion thinly sliced
- 8 Baby cucumbers thinly sliced into ribbons
- 1 large Pear trimmed, seeds removed, cut into julienne (matchsticks)
- 1 cup Purple cabbage shredded
- ½ cup Mint leaves picked
- ½ cup Coriander leaves picked
- 3 teaspoon Roasted black & white sesame seeds
Method
Place beef rump medallions on an oven tray, even coat in sesame oil and Chinese five spice; season to taste. Stand until you have finished the broth.
To make the broth, place ginger, garlic and oil in a heavy based medium saucepan over high heat. Cook, stirring, for 1-2 minutes or until lightly golden; add remaining ingredients and bring to a simmer. Reduce heat and simmer gently for 10 minutes or until flavours have developed. Cover with foil and keep warm, re-heat over high heat when ready to serve.
Meanwhile, to cook the rump, heat a large frying pan over high heat. Add peanut oil and cook for 3½ minutes, turn, and cook for further 3½ minutes or until cooked to your liking. Transfer to an oven tray and rest for 5 minutes before carving, to serve.
Leave rump pan on heat add mushrooms and chilli; cook, stirring occasionally, for 2 minutes, add vinegar and sugar and cook, stirring for a further 2 minutes or until mushrooms are glazed. Keep warm until ready to serve.
To make the slaw, whisk lime juice, soy and honey in a large bowl. Add remaining ingredients and toss well to combine; season taste.
Divide slaw among plates and place in a mound in the middle of each main size bowl plate. Scatter the edges of the plate with the mushrooms and top with finely carved/sliced Beef rump; pour over broth, serve immediately.
Rump Steak Grass Fed Free Range
A juicy, full flavour with a bit more bite is given by combining the firm texture of the hindquarters and the creamy outer layer of fat…
