Pan Fried Rump of Welsh Beef

Pan Fried Rump of Welsh Beef with Leek &
Horseradish Dumplings & a Beer & Grain Mustard Sauce

Serves 4 People

Ingredients

1. 4 X 200g - Celtic Pride Rump Steaks
2. 100g - Red Onion Sliced
3. 100g - Carrot grated
4.  50g - Horseradish
5. 250g - Plain Flour
6. 150g - Vegetable Suet
7. 250ml - Welsh Beer
8. 250ml - Beef Stock
9.  50g - Coarse Grain Mustard

• Trim the Rump Steaks, season and seal in a hot pan until medium rare, remove and allow to rest.
• Finely shred the cabbage and blanch in boiling water.
• Sauté off the cabbage, onion and grated carrot.
• To make the dumplings place the flour, vegetable suet, horseradish, leeks and seasoning into a bowl
      and mix together.  Add some water to bind into dough and roll into a small ball.
• Reduce the Welsh Beer by half in the steak pan.  Add the stock, bring to the boil then place the
      dumplings into the sauce and cook for about 10 minutes.
• Remove the dumplings from the sauce and stir in the coarse grain mustard

To Serve
Place the sautéed vegetables into the centre of the plate and place the steak on top.  Arrange the dumplings around and pour the sauce over the steak.