- 15 mins
- 140 mins
Ingredients
- 3-pound beef boneless rump roast
- 2 oz Parmesan cheese, cut into 2 x 1/4" x 1/4" strips
- 2 Tbsp butter or margarine
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup dry red wine or beef broth
- 1 cup whipping (heavy) cream
- 1/2 cup freshly grated Parmesan cheese
Preparation
Step 1
1. Make small, deep cuts in all sides of beef with sharp knife. Insert 1 cheese strip completely in each cut.
2. Heat butter and oil in 4-qt Dutch oven medium-high heat until butter is melted.
3. Cook beef in butter mixture, turning occasionally, until brown on all sides. Sprinkle beef with salt & pepper. Add wine. Cook uncovered about 5 minutes or until liquid has evaporated.
4. Pour whipping cream over beef; reduce heat. Cover & simmer about 2 hours or until beef is tender.
5. Place beef on warm platter; cover loosely with tent of aluminum foil to keep warm.
6. Skim fat from juices in Dutch oven. Stir grated cheese into juices. Heat to boiling over medium heat, stirring constantly & scraping particles from bottom of pan.
7. Cut beef into thin slices. Serve with cream sauce.