How to make rump bonbon with shimeji mushroom sauce and cream

The rump bonbon from Estância 92 is a premium cut, exceptionally tender, and low in fat. Its flavor is mild and delicate, making it ideal for steaks or medallions.

Practical and straightforward in preparation, our recipe of the week features this cut paired with a shimeji mushroom sauce with cream, adding richness to the dish. We suggest pairing it with a good wine for a delightful dinner experience!

INGREDIENTS:

• 1 Estância 92 rump bonbon
• 200g shimeji mushrooms
• 1 cup fresh cream
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• Chives to taste
• Pink peppercorns to taste

INSTRUCTIONS:

Season the meat with coarse salt and pink peppercorns. Grill it on the barbecue and wait until it reaches the desired doneness.

In high heat, sauté the mushrooms in butter until the liquid evaporates.

Add the cream, ginger, and soy sauce. Cook until the sauce thickens.

Serve the meat with the sauce and sprinkle chives on top!