Rump medallions and salad


Dear Reader,

Last night I had a meat-free meal which was most enjoyable. Tonight, I’m cooking steak.

The other day I found a paper suggesting that people who eschew a meat-based diet have a greater frequency of depressive episodes.

This is not to say all vegetarian or vegan people will be more depressed. That’s definitely not what the authors are saying. I’m sharing this not to advocate meat consumption, but it is an interesting observation.

Recipe

Equipment

  • Water bath
  • Water heater/circulator
  • Cast iron skillet

Ingredients

  • Beef rump medallion
  • Salt
  • Black peppercorns
  • Garlic powder
  • Butter
  • Lettuce
  • Cucumber
  • Cherry tomatoes
  • Pomegranate arils
  • Mixed nuts
  • Feta cheese
  • Olive oil
  • Balsamic vinegar

Instructions

  1. Tie some cooking twine around the medallion to help it hold its shape while cooking and searing.
  2. Pound some black peppercorns in a mortar with a pestle.
  3. Season the steak with salt, pepper, and some garlic powder.
  4. Put the meat into a bag and vacuum seal it.
  5. Heat the water bath at 55 °C and cook the meat for four hours and forty minutes.
  6. Remove the steak from the bag and dry the surface of the meat.
  7. Sear the steak in a cast iron skillet and baste with butter.
  8. Rest the steak.
  9. While the steak is resting, make the salad by combining everything and tossing the salad with the dressing.

Afterthoughts

I went out for lunch again today and enjoyed zucchini fritters.

Photographs

Endnotes

Rump medallion. The rump medallion is lean and tough. Long cooking times are usually required. Dry heat is not recommended.

Mortar and pestle. If you have trouble remembering which is which, you pound with the pestle.


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One response to “Rump medallions and salad”

  1. Rump and noodle salad – Random Yummy Avatar

    […] night I cooked rump medallions and ate one medallion with a simple […]

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