Pan-roasted rump of beef with butternut squash, girolles and Treviso


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Pan-roasted rump of beef with butternut squash, girolles and Treviso

Slice the butternut squash into 12 thick, even sized chunks and set to one side. Use the trimmings from the butternut squash to make the purée; place them in a pan with a little butter and cook gently over a low heat until the trimmings are soft but not coloured. Transfer the butternut squash and butter to a blender, blitzing until a silky purée is formed. Keep warm until ready to serve
Add a dash of oil and a little butter to a large pan and place over a medium heat. Season the beef and add to the hot pan, turning continuously until it is deeply coloured on all sides but retains a pink finish in the middle. Take care not to overcook the beef – 4–5 minutes on each side should be enough. Remove the beef from the pan and leave it to rest in a warm place, covered, until ready to serve
  • olive oil
  • 800g of beef rump, cut from the eye of the rump
In the same pan, add the chunks of butternut squash along with a dash of oil and cook until coloured. Reduce the heat a little, then add the chicken stock and simmer until the butternut squash chunks are beginning to soften. Add the girolles to the pan and increase the heat
  • 50ml of chicken stock
  • 200g of girolles, washed
Cook for another minute or so on the increased heat, tossing the pan a couple of times to prevent the contents from catching. Add the treviso to the pan, maintaining the heat until the lettuce leaves have wilted. Turn off the heat and the chopped parsley along with a knob of butter, squeeze of lemon and salt and pepper to taste
To serve, gently warm the butternut squash purée and use a teaspoon to place dots of it around the plate. Arrange the butternut squash, treviso, girolles and slices of the beef rump in the centre of the plate and drizzle over a small amount of the cooking juices. Finish with a pinch of rock salt and serve immediately
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