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    Aberdeen Angus Rump with Shallots, Butter and Red Wine Sauce

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    Aberdeen Angus Rump with Shallots, Butter and Red Wine Sauce

    Tender pieces of meat served with rich homemade sauces make meals that are simple to prepare yet impressive. Ideal for dinner parties or a special family meal, all they need as an accompaniment is a mixed salad or fresh vegetables.

    Serves: 4

    Ingredients

    • 4 Aberdeen Angus rump steaks
    • Salt and freshly ground black pepper
    • 2 shallots
    • 150ml red wine
    • 55g cold butter

    Method

    1. Season 4 Aberdeen Angus rump steaks, each approximately 2.5cm thick, with salt and pepper. Peel and finely chop 2 shallots, soften in a frying pan with 1tbsp olive oil.
    2. Turn up the heat and seal the steaks on both sides. Reduce the heat and cook for 3-4 minutes each side (rare), 4-5 minutes (medium) and 5-6 minutes (well done). Remove the steaks to warm serving plates.
    3. Add 150ml red wine to the pan, bring to the boil and add 55g cold butter. Stir until the sauce reduces and thickens. Serve with garlic bread and salad.

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