Cut the beef into 150g strips for serving. Season. Brown beef in a frying pan and roast in a 190ºC oven for three minutes.
The night before prepare veal gravy. Soak veal bones in cold water and ice. Clean chop and sauté vegetables in a little oil. Keep. Place rinsed bones evenly on a plate and cook in a 190ºC oven for 15 minutes. Add the vegetables and cook in oven for 5 minutes more. Add wine and let it simmer on a medium heat until it has evaporated halfway. Brown chopped shallots in a little oil. Soak in Port wine. Once it has been reduced, add to the veal gravy
For the tuna sauce: process ingredients to mayonnaise texture. Season to taste and chill.
Clean and peel the cucumbers. Put them in a food processor and strain the liquid. Melt the previously soaked jelly sheets on a low heat. Add a little of the cucumber juice and mix well. Remove from heat and add the rest of the juice. Salt and pepper and place on a dish. Keep and cool the jelly. Once it has congealed, cut jelly in to 5cm by 1cm rectangles. Keep and chill. Then peel fresh cucumbers and remove centre, where the seeds are. Dice cucumbers into rectangles, sprinkle salt, oil and pepper over them brown in a frying pan. Keep.
On each plate place the tuna sauce in oval shape. Criss-cross with three lines of mustard and basil sauce. On top of this, place a rectangle of jelly beside a rectangle of cucumber. On top of this, place the cut beef. Pour over the veal gravy. Sprinkle a few flakes of D’Estrenc salt over the plate. Decorate with a few fresh and tender basil leaves.
Wholesalers
Rump Steak to Taste
