Ebony Black Angus Rump is the Jewel in the Crown - great flavour and tenderness.
Our succulent, tender rumps are extremely popular and prized throughout Australia
Considered to have more flavour than other cuts, our tender rump steaks are ideal for grilling and barbequing bringing out their fantastic smoky flavours.
Try our rumps and you will find that they are among the best beef you’ve ever eaten.
Our secret is to allow the cattle to eat and grow at their own pace. This allows the marbling to spread through the muscles and produces a tender, juicy and flavoursome steak.
Marinated Barbequed Rump
4 fillet steaks, 2 cups Burgundy wine, 1/2 cup canola oil, 1/2 cup soy sauce, 1/2 cup oyster sauce, 1 tablespoon garlic minced, 1/2 teaspoons dried oregano, 1/2 cup butter softened, 1 teaspoon Burgundy wine, 1 tablespoon minced shallots, 1 tablespoon minced green onions, 1 teaspoon ground white pepper,
In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil and then remove from heat. Place in the refrigerator 1 hour or until chilled.
Place steaks in a baking dish and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly and refrigerate.
Preheat barbeque grill to high heat, and lightly oil grate.
Grill the marinated filets to desired doneness, turning once Transfer to serving plate and top each steak with a dollop of the Burgundy butter mixture.