Beef rump steak with beet puree

- Materials -

Beef (rump),
Rock salt, coarsely ground black pepper

[Beet puree]
Red onion, beetroot,
Sherry vinegar

- How to make -

1. Bring the beef (rump) block to room temperature and brown the surface in a frying pan with plenty of oil. Sprinkle a little salt on the surface of the meat. Bake in an oven at 180°C for 5 minutes, then remove and let rest in a warm place for a while. Repeat this process about 3 times.

② Make the beet puree. Slice the red onion and sauté in olive oil, then add a moderate amount of sherry vinegar to remove the acidity. Steam the beets whole and once they are soft, peel them and cut them into pieces. Blend together in a blender to make a puree, then season with salt.

3. Place the warmed puree from step 2 on a plate. Cut the meat into pieces and arrange it on top of the puree. Sprinkle with rock salt and coarsely ground black pepper.