1 (4-pound) rump roast
1/2 cup vegetable oil
1/2 cup tomato paste
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons rosemary
2 teaspoons salt
1/2 teaspoon ground black pepper
2 shallots
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock or broth
1/4 cup mushroom peelings
1 pinch ground nutmeg
Salt to taste
Fresh ground black pepper to taste
1 tablespoon chopped parsley
1 tablespoon chopped chervil
1 tablespoon capers, chopped
1/2 teaspoon chopped chives
1/2 teaspoon dried tarragon
Place the rump roast in
a baking dish. Combine oil, tomato paste, soy sauce, red wine
vinegar, rosemary, salt, and pepper. Pour over the roast, cover,
and marinate in the refrigerator for 2 hours or overnight. Remove
the roast from the marinade and drain.
Place the roast, fat side
up, in the baking dish. Roast at 350*F (175*C) for 60 minutes,
or to an internal temperature of 150*F (65*C) for medium-rare.
Chill and slice.
Arrange the slices of
cold roast beef in an overlapping pattern on a serving platter.
Pour Caper Sauce over the meat.
Caper Sauce: Chop the shallots until very
fine and place into a saucepan. Add tarragon vinegar and cook
rapidly about 3 minutes, stirring constantly.
(Veloute Sauce) In the
top of a double boiler (not aluminum) melt butter. Stir in flour.
When blended, add gradually chicken stock and stir over low heat
until well combines and thickened. Add mushroom peelings and
simmer for 1 hour over boiling water. Stir occassionaly. Strain
through a fine sieve. Add nutmeg and season to taste.
To the shallot and vinegar
mixture add 1 cup of Veloute Sauce and simmer for about 10 minutes.
Stir frequently. Add salt and pepper.
Cool sauce to lukewarm
and add chopped parsley, chervil capers, chives and tarragon.
