Rump Wellington
This is a variation on a classic Beef Wellington which is normally made from Chateaubriand (tenderloin).
Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
1.5 |
kg |
rump |
|
2 |
tbsp |
smooth mustard |
|
1 |
sheet |
puff pastry |
|
|
|
salt and pepper |
|
500 |
g |
mushrooms |
|
1 |
|
green cabbage |
|
|
|
egg yolk |
Preparation method
- Fry the rump (shaped like a chateaubriand) in a pan with frothy butter until golden brown.
- Sprinkle with salt and pepper and brush with smooth mustard. Set to cool.
- Finely chop the mushrooms, fry in butter, and season to taste with salt and pepper. Leave to cool.
- Remove the leaves of the cabbage, blanch, cool, and dry.
- Place the cabbage leaves on cling film so that they touch one another in a single layer, then cover with the mushrooms.
- Place the rump on top and roll up tightly into a neat 'sausage'.
- Set in the refrigerator to firm up for 6 hours.
- Wrap the roll (without cling film) in puff pastry and seal at both ends.
- Brush with egg yolk and bake at 180°C for 30 minutes.
- Leave to rest for 15 minutes before cutting into slices.
Serving suggestions
- Serve with a lovely horseradish velouté sauce.
- As part of a composition with potato, red sweet pepper, garlic, celeriac, onion, and carrot components.