Name: Grilled Eye of Rump Tornedos with Red Wine Sauce
Ingredients: 4 160g eye rump steak; 200g beef trimmings; 200 gram mixed finely chopped onions, leeks and celery; 1/2 tablespoon vegetable oil; 1 bottle red wine; 1 litre veal stock; 1 bay leaf; few sprigs thyme; 6 black peppercorns; 1 teaspoon salt

Grilled Eye of Rump Tornedos with Red Wine Sauce

Ingredients

4 160g eye rump steak
200g beef trimmings
200 grams mixed finely chopped onions, leeks and celery
1/2 tablespoon vegetable oil
1 bottle red wine
1 litre veal stock
1 bay leaf
few sprigs thyme
6 black peppercorns
1 teaspoon salt

Instructions

Serves 4. Cook beef trimmings in oil over high heat until browned. Add mixed onions, leeks and celery and cook over low heat until soft. Add wine and simmer for about 1 hour, or until reduced by half, skimming fat from surface as neded. Add veal stock, bay, thyme, pepercorns and salt and reduce to sauce consistency. Strain and keep warm. Season rump with salt and pepper. Char-grill over high heat to desired doneness. Place on an oven tray and roast at 200C for 4 minutes. To serve, spoon sauce onto steak.