4 medium size rumps
2 green tea bags
Salt / pepper
Carrots, tomatoes medley and salads
1 Packet salad mix
1 Packet tomatoes medley, washed, dried
2 Packet carrots mix, washed and peeled skins
1/4 cup sugar
30 ml (or more) fresh lemon juice
1/2 cup fresh orange juice
30 ml cognac
1 cups chicken stock less salt
1 Tbsp orange marmalade
1 Tsp cornstarch
1 Tbsp orange liqueur (such as frangelico)
salt and ground black pepper
1 small garlic clove
To marinade rumps
Place the rumps onto a chopping board, open the green tea bags and shake the green tea over the rump. Season with salt and pepper and make sure the rump is evenly coated on all sides and put in regridgerator until time to cook.
To make zest
Using a vegetable peeler, remove zest (orange part only) in 3″-long strips. Using a knife, cut zest crosswise into 1/8″-wide strips; set aside. Cut peel and squeeze oranges. Place orange zest strips in a small saucepan. Cover with water; bring to a boil and simmer for 3 minutes. Strain zest; set aside for sauce and discard liquid in pan.
To make sauce:
Stir sugar and lemon juice in a small heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, about 8 minutes. Remove pan from heat; gradually whisk in orange juice and cognac. Set pan over medium heat and simmer for 5 minutes. Stir in reserved orange zest, stock, and marmalade. Boil until reduced to 1 cups, about 10 minutes. Meanwhile, peel the eschallot and the garlic clove and chop them finely; while letting rumps to be at room temperature. Set orange sauce aside.
To cook rumps and continual of the sauce
Melt butter and 2 Tbsp oil in deep pan over medium-high heat. Add rumps to pan and cook to desired doneness, about 4 minutes per side for medium. For medium to well done add extra 2 minutes per side. Transfer steaks to 4 plates. Cover with foil to rest. Whisk cornstarch and 2 tablespoons water in a small bowl; set aside.
Don’t discard the hot oil. Turn the heat to medium and add the carrots for 5 minutes. Then add eschallot and garlic to the carrots hot pan. Stir well. Season with a pinch of pepper and salt. Cook for 3 minutes until the carrots and eschallot starts to brown a little. Pour in reserved orange sauce; set saucepan aside. Boil for 30 seconds, then return sauce to reserved saucepan and removed the carrots and set aside keep warm. Stir in liqueur into the sauce. Warm up rumps if not hot in the pan which is still hot from cooking carrots about 2 minutes.
Bring sauce to a boil; whisk in cornstarch mixture. Boil, stirring constantly, for 2 minutes. Season sauce to taste with salt, pepper, and more lemon juice, if desired. Plating: place the rumps, carrots and pour the burnt orange sauce on to carrots. Drizzle some burnt orange sauce on salads if you like.