The rump bonbon is a very thin cut taken from the softest part of the rump. Its texture is reminiscent of filet mignon and the way it is prepared is also quite similar. Cut it into a steak shape, heat a thick-bottomed pan or grill until very hot. Season with salt and pepper to taste and grill on both sides. A good option is to use the “basting” technique, which consists of constantly covering the meat with fat. Since the bonbon is thin, you can cook it using butter with a whole clove of garlic and the herb of your choice for a gourmet touch.
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