Dry-Aged Beef Strips with Oven Pumpkin and Herb Sauce
A simple yet excellent meal, perfect for a rainy day! We don’t use any marinades or sauces in the salad dressing, then why the beef liquid? When you eat it, you’ll understand why!
The roast meat becomes incredibly delicate and flavorful after being dry-aged. The flavor of the flesh grows with time, and the fibers become extremely delicate. We cook the Dry-daged beef in its entirety before cutting individual rump steaks from it.
This recipe serves 4 people. Difficulty: Easy
What do you need?
- 1 kg of dry-aged roast beef
- Some olive oil
- 250g of rocket
- 50g of cashew nuts
- 1 large sweet white onion
- Pepper & sea salt
Cooking Method:
- Roast the dry-aged beef for 10 minutes at 240°C, or until a crust develops.
- Wash the rocket and cook some cashews in olive oil in a skillet. Cut the onion into thin pieces after peeling it.
- Return the steak to the oven and cook for another 10 to 20 minutes at 180°C without adding any liquid.
- Allow the beef to rest for 15 minutes after removing it from the oven. Season to taste with salt and pepper.
- Cut the roast steak into pieces and place them on top of the rocket salad.
Visit thedryageboutique.com for more information.
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