Rump with peas
Instructions
Sprinkle the rump with salt, crushed pepper, abundant then let it FRY in skillet, over high heat, heat a little olive oil.
As soon as the meat will be equally colourful, put it in the oven at 250 degrees for 15 minutes, then pass on a moderate flame, adding peas, spring onion slices, thyme, marjoram and 300 g of wine.
With and let braise for another 25 minutes: when cooked, the meat should be pink inside.
Serve the roast warm with its sauce.
Ingredients and dosing for 8 persons
- 1500 g of rump steak
- 350 g of shelled peas
- 3 spring onions
- Thyme
- Marjoram
- Dry white wine
- Olive oil
- Salt
- Peppercorns