Pan-Roasted Rump of Beef Recipe
This dish from Andy McLeish is a real earthy delight, with vibrant butternut squash paired with beef rump, mushrooms and mild Treviso.
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Cooking tools:
- Pan
- Stove
- Tongs
- Aluminum foil
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
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