Name: Roasted rump with chasseur sauce
Prep time: 1440 min
Cook time: 130 min
Total time: 1570 min
Yield: 8 servings
Cuisine: Beef
Ingredients: 1.5 - 1.8 kg rump steak; 60 ml fresh chillies 573; 60 ml lemon juice fresh; 30 ml Worcestershire sauce; 2 garlic bulb; 10 ml mustard powder; salt and freshly ground black pepper; fresh oregano; 15 ml olive oil for frying; 30 ml butter; 250 g mushrooms chopped; 3 spring onion chopped; 120 ml wine white; 200 ml stock beef; 3 tomatoes peeled,seeded,crushed; 2 sprig fresh thyme chopped; salt and freshly ground black pepper to taste; 60 ml sour cream

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Ingredients (18)

1.5 - 1.8 kg	rump steak
60 ml	fresh chillies — 573
60 ml	lemon juice — fresh
30 ml	Worcestershire sauce
2	garlic — bulb
10 ml	mustard — powder
	salt and freshly ground black pepper
	fresh oregano

For the sauce:

15 ml	olive oil — for frying
30 ml	butter
250 g	mushrooms — chopped
3	spring onion — chopped
120 ml	wine — white
200 ml	stock — beef
3	tomatoes — peeled,seeded,crushed
2 sprig	fresh thyme — chopped
	salt and freshly ground black pepper — to taste
60 ml	sour cream

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Method:

Mix the olive oil, lemon juice, worcestershire sauce and crushed garlic together and marinade the whole rump in this for 24 hours.

Pre-heat the oven to 180ºC.

Season the marinated rump with the mustard, salt, freshly ground pepper and fresh origanum.

Pour some boiling water into an oven roasting pan, place the pan rack on top and put the rump on the pan rack.

Roast in the oven for approximately 90 minutes for a medium done roast.

Let the roast rest for 20 minutes, whilst preparing the sauce.

Garnish with fresh origanum and serve with the sauce and a potato casserole.

For the sauce:

Heat the oil and butter in a pan and add the mushrooms.

Fry and when soft, reduce the heat and add the chopped spring onions and allow sweating for at least a minute.

Add the white wine and keep cooking until the volume has reduced by half.

Add the stock and the tomatoes and simmer slowly for ten minutes.

Add the thyme, salt, pepper and sour cream and heat through.

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