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Print this Recipe    Grilled Tornedos

Grilled eye of Rump Tornedos with Red Wine Sauce
Serves 4

4 160g eye rump steak
200g beef trimmings
200 g mixed finely chopped onions, leeks and celery
1/2 tablespoon vegetable oil
1 bottle red wine
1 litre veal stock
1 bay leaf
few sprigs thyme
6 black peppercorns
1 teaspoon salt

Cook beef trimmings in oil over high heat until browned. Add mixed
onions, leeks and celery and cook over low heat until soft. Add
wine and simmer for about 1 hour, or until reduced by half, skimming
fat from surface as neded. Add veal stock, bay, thyme, pepercorns
and salt and reduce to sauce consistency. Strain and keep warm.

Season rump with salt and pepper. Char-grill over high heat to
desired doneness. Place on an oven tray and roast at 200C for 4
minutes.

To serve, spoon sauce onto steak.

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