Simple yet delicious.
700g beef rump (can also use sirloin or fillet)
1 clove of garlic, crushed
½ cup (125ml) olive oil and balsamic
salt and freshly ground black pepper
250g wild mushrooms (can also use brown or button)
125g baby Rosa tomatoes
1 red onion, thinly sliced
juice of 1 lemon
15g fresh basil, washed and torn
15g wild rocket, washed
50g Parmesan shavings
Place beef in a glass bowl and season with crushed garlic, salt and freshly ground pepper. Add ¼ cup olive oil and balsamic and marinade for at least 1 hour before cooking.
Heat a grill pan until hot and cook rump for 3-4 minutes on each side. Beef should still be rare.Remove from the pan and allow to rest for a few minutes.
Heat a pan with a little olive oil and sauté onions, mushrooms and tomatoes for a few minutes until all moisture has evaporated. Add the remaining oil and balsamic to the pan, bring to a simmer and season with salt and pepper.
Slice meat thinly and arrange neatly on a platter pouring over the hot
vinaigrette. Add a good squeeze of lemon juice and top with basil, rocket and Parmesan shavings.
A Chianti would work a charm with this dish but any medium-bodied red wine with vibrant acidity and relatively firm tannins will do.