Recipe - Rump Roast With Vegetables

1 pack Waitrose Flat Leaf Parsley
1 Garlic clove; peeled
1 Lemon; unwaxed
2 Aberdeen Angus Rump Steaks;
(2530mm/1 1/4in
; thick),
; approximately 18cm
; (7in) by 10cm (4in)
Salt and freshly ground
black pepper
10 ml Waitrose Olive Oil; (2tsp)
150 ml Red wine; ( One fourth pint)
25 g Cold butter; (1oz)

To make the gremolata, cut off the stalks of the parsley and place the
leaves onto a chopping board with the garlic. Use the finest side of a
grater and grate the zest of the lemon, add to the parsley and garlic. Chop
together quite finely.

Make vertical cuts in 45 places along the fat side of the steak (to stop
the meat curling when it cooks). Season each steak with a little freshly
ground pepper and salt and using about half the mixture, sprinkle both
sides of the meat with gremolata.

Thoroughly heat the oil in either a grill pan or frying pan and cook the
steaks for 23 minutes on each side (rare), 4 minutes (medium) and 6
minutes (welldone). Remove the steaks to warm serving plates.

Pour the wine into the pan and when it begins to bubble, add the butter.
Keep stirring with a wooden spoon until the sauce thickens and is reduced
to about half the quantity. Pour over the steaks and sprinkle them with the
remainder of the gremolata. Serve with a green salad and new potatoes.

Converted by MC_Buster.

NOTES : Gremolata is a mixture of finely chopped parsley, garlic and lemon
zest that gives a piquant flavour to meat dishes. This recipe uses prime
cuts of Aberdeen Angus Rump Steaks from cattle reared on selected farms
using the highest standards of animal husbandry.

Converted by MM_Buster v2.0l.