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Grilled eye of Rump Tornedos with Red Wine Sauce

A home-style Grilled eye of Rump Tornedos with Red Wine Sauce made with Eye Rump Steak, Beef Trimmings, Vegetable Oil, Red Wine, and Veal Stock. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 4
• 200 g
• 200 g
• 1/2 tbsp
• 1 bottle
• 1
• 1

Method (preview)

1. 1

   Few sprigs thyme 6 black peppercorns

2. 2

   Cook beef trimmings in oil over high heat until browned.

3. 3

   Add mixed onions, leeks and celery and cook over low heat until soft.

4. 4

   Add wine and simmer for about 1 hour, or until reduced by half, skimming fat from surface as neded.

5. 5

   Add veal stock, bay, thyme, pepercorns and salt and reduce to sauce consistency.

6. 6

   Strain and keep warm.

7. 7

   Season rump with salt and pepper.

8. 8

   Char-grill over high heat to desired doneness.

9. 9

   Place on an oven tray and roast at 200C for 4 minutes.

10. 10

    To serve, spoon sauce onto steak.