Pan-Seared Angus Rump with Béarnaise Sauce

Introduction:
This delicious recipe for pan-seared Angus rump with Béarnaise sauce is sure to be a hit with your guests. The Angus rump is perfectly seared to create a golden, crispy exterior while remaining juicy and flavourful inside. Paired with the creamy and rich Béarnaise sauce, this dish is sure to satisfy all tastebuds.

Ingredients:
• 1.2 kg Angus Rump
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 shallot, finely minced
• 4 cloves garlic, minced
• 4 tablespoons dry white wine
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh tarragon
• Salt and freshly ground black pepper, to taste
• 1.2 kilograms Hollandaise Sauce

Instructions:

1. Preheat the oven to 275°C.

2. Rub the Angus rump with the olive oil and season with salt and pepper.

3. Heat a large cast iron skillet over medium-high heat and add the butter.

4. When the butter is melted and foaming, add the Angus rump and sear for 2 minutes on each side, until golden brown.

5. Transfer the Angus rump to a baking sheet and place in the preheated oven and roast for 20 minutes.

6. Meanwhile, in the same skillet, add the shallots, garlic, white wine, lemon juice, parsley, tarragon and a pinch of salt and pepper.

7. Cook over medium heat, stirring occasionally, until the liquid is reduced by half.

8. Remove the Angus rump from the oven and let it rest for 10 minutes before slicing.

9. Serve the Angus rump with the Béarnaise sauce. Enjoy!