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
What to ask for
This recipe calls for Aiguillette baronne. Can't get it where you are?
Ingredients & method
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.
Cook this well
$$ · roasts, smokers, and long cooks
Track a brisket overnight without opening the lid
Monitoring large cuts where opening the smoker or oven would cost heat.
