Rump steak with Prosciutto San Daniele and red wine sauce


600 g boneless rump
8 slices Prosciutto San Daniele

For the sauce
1/2 l red wine
1 shallot
2 laurel leaves
200 ml beef stock
whole peppercorns

How to make Rump steak with Prosciutto San Daniele and red wine sauce

Cook the wine, together with the shallot, the laurel, and the peppercorns, until the wine sugar, begins to caramelize. Add the beef stock, bring it gently to a boil, and filter the liquid. Melt the butter in a casserole dish and brown the rump on both sides, completing the cooking in the oven. Place the rump on plates on which the sauce has already been poured. Finish by covering the silverside with the slices of Prosciutto San Daniele.

Regional recipe from Veneto

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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