The long thin tail of the rump — French butchers prize it for its mix of tenderness and flavour. Roasted whole at high heat with rosemary, sliced thin, served with a pan jus.
Serves 4Prep 15 minCook 35 min
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.
Ingredients
- 1 aiguillette baronne (about 800 g)
- Salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 30 g butter
- 4 sprigs rosemary
- 4 garlic cloves, smashed
- 150 ml dry white wine
- 150 ml beef stock
Method
- 1Preheat the oven to 200 °C (400 °F). Bring the meat to room temperature, pat dry, season heavily.
- 2Heat the oil in an oven-safe skillet over high heat. Sear the aiguillette on all sides until well browned, about 6 minutes total.
- 3Add the butter, rosemary, and garlic to the pan. Baste the meat for 30 seconds.
- 4Transfer to the oven and roast 18 to 22 minutes, until the internal temperature reads 54 °C (130 °F) for medium-rare.
- 5Lift onto a board, tent with foil, rest 8 minutes.
- 6Set the pan over medium heat. Pour in the wine; reduce by half, scraping the fond. Add the stock and reduce until syrupy, about 4 minutes.
- 7Slice the aiguillette thinly across the grain. Spoon the jus over.
Chef's tip
The aiguillette tapers, so the thin end cooks faster. Probe the thick middle for accurate doneness; the ends will be a touch more done.