Rump Steak with Onions and Mustard

Name: Rump Steak with Onions and Mustard
Yield: 6
Ingredients: 1 piece of rump steak (800 g) (rump steak); to taste; 1 tablespoon of Dijon mustard or other preferred type; 2 green onions, peeled and grated; 1/2 cup of butter; 1 cup of beef broth; 2 eggs

1
1 piece of rump steak (800 g) (rump steak)
2
to taste
3
1 tablespoon of Dijon mustard or other preferred type
4
2 green onions, peeled and grated
5
1/2 cup of butter
6
1 cup of beef broth
7
2 eggs

Ingredients

1
1 piece of rump steak (800 g) (rump steak)
2
to taste
3
1 tablespoon of Dijon mustard or other preferred type
4
2 green onions, peeled and grated
5
1/2 cup of butter
6
1 cup of beef broth
7
2 eggs

Directions

1
Preheat the oven to hot temperature (200°C)
2
Season the meat with salt
3
Place it in a small baking dish
4
Make diagonal cuts on the meat and spread mustard over the surface and cuts of the meat
5
Tie the meat with twine, lengthwise
6
Top with grated onions
7
Cover with butter broken into pieces
8
Put it in the moderate oven (180°C) for one to two hours or until the meat is tender and cooked
9
Remove the baking dish from the oven
10
Remove the meat
11
Carefully remove the twine
12
Prepare the sauce: Drain the liquid from the baking dish into a blender
13
Add eggs, beef broth
14
Blend
15
Put it on the fire again in a pan and cook stirring constantly until it thickens slightly
16
Cut the meat into slices and serve with the sauce
17
Serves 6
18
WARNING: As the rump steak is a relatively small piece of meat, prepare two recipes
19
The ideal is to slice and then reassemble the two pieces of cooked steak on a platter.