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Sliced Beef Rump On a Baguette with Sultana Jam by Michael Van de Elzen

PREP TIME: 30 MINUTES
COOKING TIME: 35 MINUTES
SERVES: 2

INGREDIENTS
1 Green Meadows Beef rump steak
1/2 clove garlic
1 Tbsp olive oil
Juice of 1/2 lemon
Salt & pepper
1 Tbsp chopped fresh thyme
100g soft goats cheese
1 red onion
2 Tbsp sultanas
1/4 cup red wine vinegar
2 Tbsp white sugar
Fresh rocket leaves
1 baguette
(Cut in half to serve two people)

METHOD

Make up a marinade of olive oil, garlic, thyme, lemonjuice, salt and pepper. Put the beef and the marinade in a bowl, mix, cover and refrigerate for a couple of hours.

To prepare the jam, slice the onions and place in aheavy-based saucepan with the sultanas, red wine vinegar and sugar. Over a medium heat, reduce this mix until thickened, about 20-30mins.
Take your goats cheese and blitz in a food processorwith a pinch of salt and some freshly ground blackpepper. Alternatively, whisk or beat in a bowl until softened.
Cook your marinated beef over a hot flame – on abarbecue or in a griddle pan - until medium rare.
Rest the meat for at least 10 minutes before thinly slicing.

TO SERVE

Spread the softened goats cheese in the baguettes, then arrange your beef, rocket and sultana jam on top of this.
 

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