Barbecued rump cap with broad beans à la Française and pickled mushrooms

Ingredients

Fresh Meat

  • 1.2kg beef rump cap

Store Cupboard

Oils & Vinegars

  • 100ml of white wine vinegar
  • 2 drops of truffle oil
  • 50ml of vinegar
  • sunflower oil
  • 200ml of extra virgin rapeseed oil
  • 50ml of Chardonnay vinegar

Beverages

  • 40ml of water

Dairy

  • 100g of butter

Cooking Sauces

  • 50g of reduced brown chicken stock

Salad & Fresh Herbs