Mushroom, garlic and rosemary crusted rump tail

The rump tail is a noble, soft and delicate beef cut due to its low-fat content, as it comes from the rump heart, the softest part of the cut. It requires a reduced cooking time to ensure flavor and juiciness.

o intensity the rump tail’s flavor, we suggest a mushroom, garlic and rosemary crust, which will increase the aroma of the dish with French cuisine’s typical elements that fit perfectly with grilled beef.

INGREDIENTS

Rump tail:

• 1 rump tail
• Coarse salt
• Black pepper to taste
• 1 tablespoon vegetable oil

Mushroom crust:

• 100 g Paris mushroom
• 100 g Panko breadcrumbs
• 100 g butter
• 1 chopped garlic clove
• 100 g chopped walnut
• Salt to taste
• Black pepper to taste
• Chopped parsley

DIRECTIONS:

Cut Paris mushrooms into small dices and put them in a medium bowl.  Add Panko breadcrumbs and butter and stir thoroughly with your fingertips until a flour is formed. Add garlic and chopped walnuts in the bowl and season with salt, black pepper and parsley. Stir and set aside.

Season the rump tail with coarse salt and black pepper. Use medium heat to warm up a large nonstick frying pan. Add vegetable oil in the frying pan and then the rump tail. Grill for 5 minutes on each side or until browned. Put the rump tail in a medium baking pan, cover it with aluminum foil and take to a preheated oven at 180 degrees Celsius for 20 minutes. Then, remove the aluminum foil and put the mushroom crust all over the meat. Put back in the oven for another 10 minutes or until slightly golden. Then, serve with lettuce salad.