Spiced beef rump medallions with Asian slaw and black broth

Spiced beef rump medallions with Asian slaw and black broth

This simple and healthy beef dish is high-end gourmet at home.

Preparation Time: Cook Time:

Ingredients / serves 6

  • 4 300g beef rump medallions, trimmed
  • 1 tsp sesame oil
  • 2 tsp Chinese five spice, ground
  • 1 tbsp peanut oil
  • 200 g shiitake mushrooms, trimmed and quartered
  • 200 g enoki mushrooms, trimmed and quartered
  • 1 small chilli, seeds removed, finely chopped
  • 2 tbsp rice vinegar
  • 3 tsp caster sugar

  • Broth
  • 2 tbsp peanut oil
  • 3 cm piece ginger, cut into matchsticks
  • 1 stalk lemon grass, trimmed, halved lengthwise and bruised
  • 2 cloves garlic, thinly sliced
  • 3 cups salt-reduced beef stock
  • 2½ tbsp oyster sauce
  • 2½ tbsp kecap manis

  • Asian slaw
  • 80 ml lime juice
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 100 g sugar snap peas, trimmed, cut into matchsticks
  • 100 g snow peas, trimmed, cut into matchsticks
  • 1 red onion, thinly sliced
  • 8 baby cucumbers, thinly sliced into ribbons
  • 1 large pear, trimmed, seeds removed, cut into matchsticks
  • 1 cup shredded purple cabbage
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 3 tsp roasted black and white sesame seeds

Method

1.
Place beef rump medallions on an oven tray, evenly coat in sesame oil and Chinese five spice; season to taste. Stand until you have finished the broth.
2.
To make the broth, place ginger, garlic and oil in a heavy based medium saucepan over high heat. Cook, stirring, for 1-2 minutes or until lightly golden; add remaining ingredients and bring to a simmer. Reduce heat and simmer gently for 10 minutes or until flavours have developed. Cover with foil and keep warm, re-heat over high heat when ready to serve.
3.
Meanwhile, to cook the rump, heat a large frying pan over high heat. Add peanut oil and cook for 3½ minutes, turn, and cook for further 3½ minutes or until cooked to your liking. Transfer to an oven tray and rest for 5 minutes before carving, to serve.
4.
Leave rump pan on heat add mushrooms and chilli; cook, stirring occasionally, for 2 minutes, add vinegar and sugar and cook, stirring for a further 2 minutes or until mushrooms are glazed. Keep warm until ready to serve.
4.
To make the slaw, whisk lime juice, soy and honey in a large bowl. Add remaining ingredients and toss well to combine; season taste.
5.
Divide slaw among plates and place in a mound in the middle of each main size bowl plate. Scatter the edges of the plate with the mushrooms and top with finely carved/sliced beef rump; pour over broth, serve immediately.

Essential Tips

  • - When making the broth, you need to have a balance of salty and sweet. Use your oyster sauce and kecap manis to balance the flavour and to your own personal taste.
  • - Substitute Asian mushrooms with button mushrooms.
  • - Substitute lemongrass, with kaffir lime leaves, lemon zest or lime zest.
  • - Substitute rump medallions with eye fillet centre cut steak, sirloin steaks or scotch fillet steaks.
  • - Use a mandolin to shave your baby cucumbers into ribbons.

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Spiced beef rump medallions with Asian slaw and black broth

Spiced beef rump medallions with Asian slaw and black broth
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