2 tablespoons of honey
200g of mustard
3 tablespoons of butter
1 beef rump (approximately 1.2 kg)
2 cups of white wine
2 tablespoons of honey
200g of mustard
3 tablespoons of butter
1 beef rump (approximately 1.2 kg)
2 cups of white wine
Combine the honey and mustard, mixing until a smooth paste forms
Paste this mixture all over the beef, allowing it to rest for two hours
In a large skillet, melt the butter and brown the beef on all sides
Remove from heat and transfer to a baking dish
Baste with wine and bake in a hot oven for 20-30 minutes, covered with aluminum foil
When the beef is almost done, remove the foil and let it caramelize
Remove from the oven, cover with foil again, and let it rest for 10 minutes
Drain the juices that have formed in the baking dish into a saucepan, bringing to a simmer
Strain through a sieve and serve with sliced beef.
