15th Mar 2012 - 07:55
Ingredients
1kg (2x200g) Longhorn Beef Rump 3 carrot 1/2 Onion 1/2 Leeks 500g Brown Stock 2 maris piper 1 Bay leaf 250g butter 2 Field Mushrooms 50g Spinach thyme 4 cloves garlic 1 egg yolk
Preparation method
Method Use the trimming and the edges and mince with garlic and season. Using the top side of the rump cut into portion. Make jus. Fry mince in hot pan add dice carrot, onion, leeks, bay leaf and thyme, add stock and let it slowly cook. Make carrot puree . Make mash potato. And pipe on top of mince and glaze. Prep field mushroom and cook. Wash spinach. This recipe was created and cooked by Tom Lee from the London Carriage Works during the North West Young Chef Final 2010 on 2nd June 2010.
Recipe courtesy of