Dry-aged eump of beef recipe | Delicious | WW TASTE
Discover a delicious recipe for dry-aged rump of beef served with grilled porcini mushrooms, fresh watercress, and a rich beanaise sauce. Try it today!
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Cooking tools:
- Rotisserie
- Grill
- Double boiler
- Skewer
- Saucepan
- Stainless-steel bowl
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Serving platter
- Serving bowl
Ingredients
- 1 x 2.5 kg dry-aged rump of beef
- 4 T Worcestershire sauce
- 4 T extra virgin olive oil, plus extra for drizzling
- Sea salt
- freshly ground black pepper
- 1 kg porcini mushrooms
- 100 g watercress
- 1½ cups verjuice
- 1 T dried tarragon
- ¼ cup tarragon vinegar
- 1 T green peppercorns
- ½ onion, finely chopped
- 3 egg yolks
- 500 g butter, melted
- 10 g fresh tarragon or parsley, roughly chopped
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