21/2lbs. RUMP
STEAK
1 SMALL ONION THINLEY SLICED
TWO GARLIC CLOVES
6 TABLESPOONS OF WHISKEY
TWO TBSPOONS OF VEGTABLE OIL. FRESHLY GROND
PEPPER
WATER CRESS TO GARNISH. Salt
serves 4
Place
steak in edged dish and scatter onion over meat,
crush garlic and mix whiskey with oil and
pepper. Pour over the meat, cover with
cling film and leave for 12 hours turning and
basting once. Pre heat grill and place on
grill pan.
Grill the rump under the
grill at a high heat for about 6 minutes on each
side, depending how you like it cooked.
Mean while strain liquid into a saucepan and warm
slowly, season to taste. Garnish serve with
vegetables of your choice
3lb lean
fillet of beef
4oz flat mushrooms
9 1/2oz yellow and red peppers in
oil. Salt and pepper.
12 oz of streaky bacon
2tbs olive oil. 2tbs flour.
1/4pint red wine.
2tbs redcurrant jelly.
2tbs mixed herbs.
Cut a slit in the fillet to
make a pocket, chop mushrooms and drain and slice
peppers. Mix with chopped mushrooms and use
half to stuff fillet. Grind pepper over the
meat and wrap with the rashers of streaky bacon
and tie with string.
Heat oil in non stick frying pan and brown the
meat on all sides. Lift and transfer to a
roasting tin and reserve the juices.
Roast the fillet at 375F (190c) or gas mark5 for
45minutes. Cover with foil and leave to
rest for 15 minutes in a warm place.
Reheat the juices and stir in stock and wine add
herbs, jelly and seasoning stirring until it
thickens. Add remaining mushrooms and
peppers and cook through. Remove the
mushrooms and peppers from sauce and use to
garnish meat.
Serve the remaining sauce with the meal.
Serve with Roast or sauté' potatoes, and your
favourite vegetables
SERVES 4
