Cut: RUMP Beef Saltimbocco

  • Meat Beef
  • Cut Rump

Tender slices of beef seasoned with sage and pan fried quickly for easy entertaining.

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
 Rump 6mm Thick Steaks 600g 2.4kg 6kg
Lean Smoked Ham Sliced 120g 480g 1.2kg
Butter Softened 120g 480g 1.2kg
Garlic Crushed 10g 50g 100g
Black Pepper Cracked 0.5g 2g 5g
Fresh Sage Leaves Chopped Finely 1g 4g 10g
Fresh Sage Leaves Large Whole  6 24 60

Preparation

BUTCHER - PREPARATION/METHOD

1. Combine butter, garlic, pepper and chopped sage.

2. Flatten beef lightly with meat mallet on one side. Top flattened side of beef with ham. Spread with butter. Fold over to enclose filling. The filling does not need to be fully enclosed. This dish is designed so that the butter will ooze out.

3. Secure end with toothpick or shortened bamboo skewer. Press whole sage leaf on top.

RETAIL PRESENTATION

Display on trays.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Heat large base heavy pan over moderate heat.

2. Cook beef for 3 minutes on each side until well browned and cooked through.

3. Serve immediately, drizzled with pan juices.

SERVING SUGGESTION

Serve with a crisp green salad.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Ideal to display all year round.