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Beef Rump With Pizzaiola Sauce
Ingredients
- 4 Tbsp. Virgin extra virgin olive oil
- 4 lrg Garlic cloves crushed or possibly pressed
- 2 lb Ripe tomatoes - peeled seeded, and minced (or possibly 2 cans peeled tomatoes, strained and quartered) Salt to taste Black pepper, freshly grnd to taste
- 1/2 c. Dry white wine
- 3 sprg Fresh oregano minced (or possibly 3 tsp. dry crushed oregano)
- 3 Tbsp. Virgin extra virgin olive oil
- 6 x Thin rump steaks trimmed Salt to taste Black pepper, freshly grnd to taste
- 2 Tbsp. Minced fresh parsley
Directions
- For the sauce: Heat the oil in a medium saucepan and saute/fry the garlic till light gold. Add in the tomatoes, season with a healthy pinch of salt and pepper, then stir in the wine and oregano. Lower heat and simmer till the tomatoes are soft, but not pulped (8 to 10 min for fresh tomatoes, 5 min for canned ones), stirring occasionally. Put aside.
- For the beef: Flatten the steaks with a meat mallet. Heat the oil in a large heavy skillet and fry the meat till brown on each side, but only half cooked. Spread the sauce generously over each slice, cover the pan, reduce the heat, and cook 5 to 7 min.
- Check the seasoning, adding salt and pepper if necessary. Sprinkle with parsley and serve.
- This recipe serves 6.
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