Rump cap: roasted medium rare
Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.
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Ingredients
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1 |
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beef rump cap |
Preparation method
- Remove the membranes and chain from the meat side of the rump cap. Leave the layer of fat underneath.
- Sprinkle the meat with sea salt and pepper. Place in a fan oven at 160°C with the layer of fat on top.
- Insert a core temperature gauge in the meat and cook the meat until it has a core temperature of 48°C.
- Then leave it to rest under aluminium foil for 20 minutes before cutting the meat.
Serving suggestions
- In a composition with asparagus and morel components.
- Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine.