3 kg of rump cap
salt and pepper to taste
4 tablespoons (of soup) of butter or margarine
3 kg of rump cap
salt and pepper to taste
4 tablespoons (of soup) of butter or margarine
Remove all excess fat from the meat
Rub the entire surface with salt and pepper
Melt the butter or margarine in a large skillet that can fit the meat
If you don't have a large enough skillet, cut the meat into two pieces
Fry the meat until it's browned on all sides
If you prefer your beef rare, it's ready at this point
However, if you prefer it well done, then place the fried meat on a broiler pan and put a water-filled baking dish below it in the oven
Finish cooking the meat under the broiler until it reaches the desired level of doneness
Slice into medallions and serve with the two sauces, whose recipes are presented next
Serve hot, approximately 10 minutes.