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
1 brown onion, sliced
1 heads garlic, seperated into cloves (unpeeled)
3 tablespoons vegetable oil
3 cups beef broth
3 1/2 tablespoons all-purpose flour
1/4 cup water
2 teaspoons balsamic or other red-wine vinegar
Preheat oven to 230 C. Pat rump roast dry and season with salt and pepper. Put meat 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, 20 minutes.
Put meat in the oven roast for, 20 minutes. Reduce temperature to 150 degrees and put 50 g blue vein cheese to melt on top of steak. For medium-rare meat 130 degree and vegetables are golden, about 20 to 25 minutes. Transfer meat and vegetables to a platter and keep warm, covered loosely with foil.
Make gravy: add broth to meat 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, 3 minutes. Strain gravy through a fine sieve and spoon the gravy onto plate with rump, egg plants and salads.