Felt like having rump steak. Went to get it and this blue vein cheese caught my eyes. I have never eaten it before nor know how to use it. I am daring to try eating and making use of it. Then I also found eggplants are on sale, so I bought it to go with steak and blue vein cheese.
In my fridge there are some salads best use it before it expired. I always love my food to be colourful, so I have added tomatoes medley. I thought to myself let try make gravy since I have a bit more of balsamic vinegar and finished it off so I can get a new one.
I know the presentation is not great and appealing. Well, it’s a trial and error, as well as experience eating blue vein cheese for the first time. Next time will perfect it. My main is good and I enjoyed it. Let’s cook!!!!
4 rump steak fillets, asks butcher to cut equal size
200 g blue vein cheese
1 packet salad mix
1 packet tomatoes medley
2 long egg plants, cut into bite size
100 g paprika powder
1 small onion, sliced
1 heads garlic, separated into cloves (unpeeled)
3 Tbs vegetable oil
1 c beef broth
3 1/2 Tbs all-purpose flour
1/4 cup water
2 Tsp balsamic or other red-wine vinegar
Preheat oven to 230 C. Pat rump roast dry and season with salt and pepper. Put fillets in a roasting pan, and scatter sliced onion around it. In another roasting pan toss egg plants with paprika. Mix well and roast in upper third of oven, stirring once, for about 20 minutes.
Put fillets in the oven roast for about 15-18 minutes. Reduce temperature to 150 degrees and put 50 g blue vein cheese to melt on top of fillets. For medium-rare temperature 130 degrees C and vegetables are golden, about 20 to 25 minutes. Transfer fillets and vegetables to a platter and keep warm, covered loosely with foil.
Make gravy: add broth to fillets roasting pan and deglaze pan over high heat, scraping up browned bits. In a small bowl, whisk together flour and water and add to simmering broth in a stream, whisking. Add vinegar and simmer, whisking, about 3 minutes. Strain gravy through a fine sieve and spoon the gravy onto plate with rump, egg plants and salads. Serve immediately and Enjoy!!!!
One thought on “Rump steak coated with blue vein cheese egg plants roast and salads”
Reblogged this on helenscchin's Blog and commented:
Time again for a great meal
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