Pan-Roasted Rump of Beef Recipe - Great British Chefs

Ingredients

• 800g of beef rump, cut from the eye of the rump
• 1 butternut squash, peeled, halved and deseeded
• 200g of girolles, washed
• 50ml of chicken stock
• 1 treviso lettuce, cut into 12 leaves
• 1 lemon
• 1 tbsp of parsley, chopped
• 1 pinch of rock salt
• pepper
• butter
• olive oil
• salt