This delicious recipe for pan-seared Angus rump with Béarnaise sauce is sure to be a hit with your guests. The Angus rump is perfectly seared to create a golden, crispy exterior while remaining juicy and flavourful inside. Paired with the creamy and rich Béarnaise sauce, this dish is sure to satisfy all tastebuds.
Ingredients:
- 1.2 kg Angus Rump
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot, finely minced
- 4 cloves garlic, minced
- 4 tablespoons dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh tarragon
- Salt and freshly ground black pepper, to taste
- 1.2 kilograms Hollandaise Sauce
Instructions:
- Preheat the oven to 275°C.
- Rub the Angus rump with the olive oil and season with salt and pepper.
- Heat a large cast iron skillet over medium-high heat and add the butter.
- When the butter is melted and foaming, add the Angus rump and sear for 2 minutes on each side, until golden brown.
- Transfer the Angus rump to a baking sheet and place in the preheated oven and roast for 20 minutes.
- Meanwhile, in the same skillet, add the shallots, garlic, white wine, lemon juice, parsley, tarragon and a pinch of salt and pepper.
- Cook over medium heat, stirring occasionally, until the liquid is reduced by half.
- Remove the Angus rump from the oven and let it rest for 10 minutes before slicing.
- Serve the Angus rump with the Béarnaise sauce.
Enjoy!