Italian Seared Beef
10 Minutes
1-2 SERVINGS
INGREDIENTS
Beef- Sadia Rump Cap Aged
- 250g Sadia Rump Cap Aged
- Salt, to taste
- Black pepper, to taste
- 1 Tbsp pine nuts
- 2 tsp green pesto
- 40g rocket
- 15g Parmesan cheese
METHOD
- Keep the Sadia Rump Cap Aged sealed and thaw it in the chiller for 24 hours before use. Portion out 250g and trim off some of the fat cap, reserving it for cooking. Slice the beef across the grain into strips. Season it lightly with salt and black pepper.
- Heat a large non-stick frying pan over high heat. Add the pine nuts and toast for 1–2 minutes until golden. Remove and set aside.
- Finely chop the reserved fat cap and add it to the same pan. Cook until the fat is rendered and crispy. Remove the crispy fat cap and set aside, leaving the rendered fat in the pan.
- Add the beef strips to the hot pan and sear for about 1–2 minutes, tossing occasionally. Remove from the pan and let rest, reserving the resting juices.
- Spread the green pesto over a serving platter. Add the beef strips and top with the rocket.
- Scatter over the toasted pine nuts and reserved crispy beef fat. Drizzle the beef resting juices over the top. Finish with shaved Parmesan and serve immediately.
Sadia Beef Rump Cap Aged (Picanha)
100% Quality Beef
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