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Featured Recipe
By Graham Buchan
Good morning  |  14th March 2010

Rump Medallions with Apple, Asparagus and Mint Salad


Serves 2

4 Rump Medallions
2 tbsp Olive Oil
Salt & Pepper
For the Apple, Asparagus and Mint Salad:
2tbsp Walnut Oil
1 tbsp Sherry Vinegar
1 tsp Mustard e.g. Dijon
1 pinch Sugar
2 firm Apples e.g. Granny Smith /Gala (cored and cut into thin slices)
100g Asparagus (blanched and cut into bite sized pieces)
10-16 Fresh Mint leaves

      

Rump Medallions with Apple, Asparagus and Mint Salad
RD331A - Rump Medallions with Apple, Asparagus and Mint Salad

Allow the meat to come to room temperature and pat dry with kitchen paper. Heat the olive oil in a large frying pan, over a high heat. Cook the medallions to your liking,remove from the pan, season with salt and pepper, cover with foil and leave to rest in a warm place on a rack for the recommended time.

For the salad, combine the walnut oil, vinegar and mustard in a large bowl. Add all the remaining ingredients and mix carefully; season to taste with salt and pepper. To serve, divide the salad between two plates and place the medallions on top.

Serve with sweet potatoes, or some fresh crusty bread.

Recommended Steak Cooking Time Guide
The times given here are a guide only and refer to a steak that is approximately 2½ cm or 1" thick. Thicker steaks may require a longer cooking time and vice versa for thinner steaks.

 

Cooking Time (per side)

Resting Time

Total Cooking Time

 Rare

1 - 2 minutes

6 - 8 minutes

10 minutes

 Medium

3 minutes

4 minutes

10 minutes

 Well Done

4½ minutes

1 minute

10 minutes

Purchase your ingredients below...
Pavé Rump Medallions
Neat little portions of tasty rump steak
8  servings
£39.00

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