This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

My husband is a meat lover, while doing our monthly grocery shopping,  he picked out rump culotte so we could prepare it at home. For our spanish-speaking readers, rump culotte is: puyazo entero. It took me a few hours of research to figure out what the word for puyazo is, by the way! Hope I got it right.

This particular beef cut is usually sliced, and grilled. I had never thought about roasting the whole thing, nor had I heard of anyone prepare it in this manner. But, its beef… how bad could it be?

I knew I had to prepare a sauce for it, and I knew just which one. My favorite creamy mushroom sauce.

As you can see from the pictures, the recipe was successful! It does take quite a while to cook though. Cook it until it reaches 165º C on your meat thermometer, it should take 1 hour. After 60 minutes, check the temperature.  Don’t cook it for longer than 65-70 minutes, unless you like your meat well done.

I used Williams Sonoma’s Argentine Rub (Thanks Tía and Liza!), you can use your favorite spice rub, or simply season with salt and pepper.

Helga

Rump Culotte with Mushroom Sauce

A The Foodies Kitchen Recipe
Serves 3

Ingredients, Rump Cullote:
1 rump culotte (3 lb.)
Salt and Pepper to taste, or Williams Sonoma’s Argentine Rub
1 tablespoon olive oil
½ cup of red wine

Procedure:

1. Preheat oven to  350ºF.
2. Start to heat a grilling pan, or any other heavy pan.
3. Leave the fatty part of the culotte in, but use a sharp knife to score it (make a grid pattern without cutting all the way through).
4. Rub well with your prepared rub, or salt and pepper, on both sides.
5. Add olive oil to your hot pan, and brown the culotte on all sides.  About 4 minutes each side.
6. Place culotte on a baking dish.
7. Pour wine over it.
8. Cook until thermometer registers 165ºC for medium rare (about 60 minutes). Cook uncovered! If you feel it is getting too dry, keep adding  a little more wine to the baking dish.
9. After it has reached the desired temperature, let it rest for 10 minutes before you cut it.
10. While the beef is cooking, make your sauce. (You’ll find the recipe and procedure for the sauce after this set of pictures).

Mushroom Sauce

Ingredients:
1 small white onion, finely chopped
1 cup cream
1 cup sliced mushrooms (any variety)
3 sprigs of fresh thyme
½ cup white wine
2 teaspoons salt
½ teaspoon pepper
2 teaspoons olive oil
1 tablespoon flour + ½ cup chicken stock or milk

Procedure:

1. In a medium-sized pot, heat olive oil.
2. Add the chopped onion, let it soften up about 3 minutes
3. Add the sliced mushrooms and thyme, let cook for about 5 minutes over medium heat.
4. Add white wine and scrape off the bottom of the pot, to get all the flavors in.
5. Incorporate the cream and season with salt and pepper.
6. I’ve told you before, and I’ll tell you again: This is not the proper way to thicken up a sauce… But… That’s how I did it! Dissolve 1 teaspoon flour into ½ cup of cold chicken stock (or milk).  Add this mixture to your sauce, while passing through a small sieve.  It does the trick.
7. Keep the sauce warm over low heat.

To Assemble:

1. Cut the culotte into thick slices and spoon sauce over it.
2. We recommend serving this dish with mashed potatoes, or browned small potatoes and a nice green salad.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)