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Home Recipes White Rocks Veal Rump
White Rocks Veal Rump
White Rocks Veal Rump
Vince Gareffa (self proclaimed Prince of Flesh ) and one of Perths most colourful butchers is a passionate promoter of Western Australian meats, notably the world class White Rocks veal.
Cooking Instructions
Vince Gareffa (self proclaimed Prince of Flesh ) and one of Perths most colourful butchers is a passionate promoter of Western Australian meats, notably the world class White Rocks veal. This recipe uses a slice of white rocks veal rump simply grilled and seasoned then drizzled with a fruity extra virgin olive oil. More and more chefs are discovering the joys of simply drizzling foods with premium EVOO instead of making complex and rich sauces. Use a heavy based griddle pan to create a lovely criss-cross grill effect on the steak.

Chef: Dandaragan

Ingredients:
  • 4 veal or beef rump steaks 200g
  • Good splash Dandaragan Estate EVOO fruity
  • Sea salt
  • Fresh ground black pepper
No. Serves: 2

Cooking Instructions:
  • Heat your BBQ , fry pan or griddle pan to medium high heat.
  • Lightly oil pan with EVOO then add steak, searing one side for around 2 minutes.
  • Season and turn steak, cooking a further 2 minutes.
  • Meat is more tender if left to ‘rest’ for a few minutes before serving.
  • Place steak on top of a creamy mash or roasted vegetables.
  • Drizzle with EVOO to finish.
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