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Roasted rump with chasseur sauce

Recipe from: 10 june 2010

Ingredients 19
Servings 8
Time 24 hours


  • 1.5 - 1.8
    whole rump
  • 60
    olive oil
  • 60
    fresh lemon juice
  • 30
    worcestershire sauce
  • 2
    garlic bulbs, peeled and crushed
  • 10
    dry mustard powder
  • Salt and freshly grounded pepper
  • Fresh origanum
  • For the sauce:
  • 15
    olive oil for frying
  • 30
  • 250
    mushrooms, chopped
  • 3
    spring onions, chopped
  • 120
    white wine
  • 200
    beef stock
  • 3
    peeled and seeded tomatoes, crushed
  • 2
    chopped thyme
  • Salt and freshly ground black pepper to taste
  • 60
    sour cream


2 hours 10 mins
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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Read more on: roast  |  beef  |  sauté

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