John Myers
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Rump Steak Wrapped in Puff Pastry with Vegetable Filling and Port Wine Sauce
The perfect rump steak wrapped in puff pastry with vegetable filling and port wine sauce recipe with a picture and simple step-by-step instructions.
Filling:
- Salt pepper
- 2 tbsp Clarified butter
- 1 Pck. Puff pastry roll
- 1 Protein
- 100 g Leek
- 75 g Mushrooms brown
- 100 g Ham cubes
- 1 Clove of garlic
- 1 Shallot
- 35 g Cream cheese double cream setting
- 2 tbsp Chopped basil
- 1 Egg yolk
- Salt, pepper, paprika
- Fat f.d. Form and for searing the vegetables
Sauce:
- 3 tbsp Sugar brown
- 150 ml Port wine
- 200 ml Meat stock
- Pepper salt
- Freshly squeezed lemon juice
- Some abrasion from organic orange
- 0,5 cups Sour cream
Fan potatoes and side dishes:
- 6 medium sized Potatoes
- Butter
- Dried pepper, salt, rosemary
- 100 g Sugar snap
- Salt
- Some butter for frying
Preparation:
- Wash the leek and cut into fine rings. If necessary, clean the mushrooms and chop them finely. Peel and finely chop the garlic. Peel and finely chop shallot. Chop the basil. Fry the bacon cubes in a pan until crispy, keep ready. Butter a larger and a smaller baking dish.
Flesh:
- Wash the rump steak in cold water, dry it, season with pepper and salt and fry it all around in a pan in clarified butter. Remove from the pan, cool a little and let rest.
Filling:
- Fry the leek in a little clarified butter until translucent. Then add the garlic, shallots and mushrooms and cook until there is no more liquid. Stir in the cream cheese and fold in the crispy bacon cubes. Turn off the stove, but leave the pan on. When the mixture has cooled down a bit, stir in the egg yolks and basil, season with the spices, and then immediately remove from the heat and let cool down properly.
Finishing meat:
- Preheat the oven to 180 °.
- Unroll the puff pastry on a larger surface and smooth it out. Spread the vegetable filling on top. Leave a margin. Place the fillet in the middle, brush the exposed edge with egg white and coat the meat with the puff pastry. Close the side edges and press firmly.
- Place the coated fillet with the seam down in the larger baking dish, attach a roasting thermometer and slide it into the oven on the middle rack. When the thermometer shows 62 °, take the roast out of the oven and let it rest for a while. If the puff pastry coat browns too quickly during this, cover it with aluminum foil.
Sauce:
- Caramelize 3 tablespoons of brown sugar in a pan, deglaze with port wine. Simmer a little and let the sugar dissolve. Then pour in the stock, season with orange zest, pepper, salt and lemon juice and simmer again a little. Finally stir in sour cream, keep warm.
Potatoes and side dishes:
- Peel the potatoes. Place on a tablespoon and cut several times with a large knife up to the spoon. Press the compartments apart and fill with a little butter. Place the potatoes in the smaller baking dish with the compartments facing up. Sprinkle with salt, pepper and rosemary and place in the oven with the meat. This should be done at the same time as the meat, because the potatoes take almost longer. Possibly – when the meat is out of the oven – grill over briefly.
- Shortly before serving, blanch the snow peas for approx. 2 minutes in boiling salted water. Drain and immediately chill in ice water. Briefly toss in a little butter in a small pan, add a little salt if necessary and then serve immediately.
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