Ingredients
- 2 Kg chump of beef
- 80 g butter
- 70 g parsley
- 40 g salted peanuts
- 20 g of fennel
- half a head of garlic
- Acacia's honey
- extra virgin olive oil
- salt
- pepper
- Cognac
For the recipe of roast chump with herbs and peanuts, sauté the rump in a pan with a drizzle of hot oil for 2 minutes; add salt and pepper, turn it over and brown it on all sides for another 2 minutes. Transfer it to a greased baking dish with half a head of garlic with the peel; cook it in the static oven at 190 ° C for 45 minutes; then wet it with a cup of Cognac and after 5 minutes, remove it and let it cool.
Remove the garlic and blend the cooking base with the butter, obtaining a sauce. Peel the parsley and the fennel and chop them with peanuts, a pinch of salt and a pinch of pepper. Brush the roast with honey, sprinkle with chopped, pressing it with your hands to make it stick. Cut the roast into thin slices and serve with the sauce.
Bring it forward Cook the roast the day before and, once cooled, put it in the fridge. To serve it at room temperature, pull it out 1 hour before. You can also heat it in the oven at 150 ° C for 10 minutes. Cover it at the moment with honey and herbs. Also heat the sauce.
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