Rump Culotte with Mushroom Sauce (In Spanish: Puyazo entero)

My husband is a meat lover, while doing our monthly grocery shopping, he picked out rump culotte so we could prepare it at home. For our Spanish speaking readers, rump culotte is: puyazo entero. It took me a few hours of research to figure out what the word for puyazo is, by the way! Hope I got it right.

This particular beef cut is usually sliced, and grilled. I had never thought about roasting the whole thing, nor had I heard of anyone prepare it in this manner. But, it’s beef… how bad could it be?
I knew I had to prepare a sauce for it, and I knew just which one. My favorite creamy mushroom sauce.

As you can see from the pictures, the recipe was successful! It does take quite a while to cook though. Cook it until it reaches 165 degrees on your meat thermometer, it should take 1 hour. After 60 minutes, check the temperature. Don’t cook it for longer than 65-70 minutes, unless you like your meat well done.

I used Williams Sonoma’s Argentine Rub (Thanks Tía and Liza!), you can use your favorite spice rub, or simply season with salt and pepper.

Rump Culotte with Mushroom Sauce

A The Foodies Kitchen Recipe
Serves 3

For the Culotte:

Ingredients:
1 rump culotte (3lbs)
Salt and Pepper to taste, or
Spice Rub (Optional)
1 tbsp olive oil
1/2 cup of red wine

Procedure:

Preheat oven to 350 F.
Start to heat a grilling pan, or any other heavy pan
Leave the fatty part of the culotte in, but use a sharp knife to score it (make a grid pattern without cutting all the way through)
Rub well with salt and pepper on both sides.
Add olive oil to your HOT pan, and brown the culotte on all sides. About 4 minutes each side.
Place culotte on a baking dish
Pour wine over it
Cook until thermometer registers 165 C for medium rare. (about 60 minutes). Cook uncovered!, if you feel it is getting too dry, keep adding a little more wine to the baking dish.
After it has reached the desired temperature, let it rest for 10 minutes before you cut it.

While the beef is cooking, make your sauce.

Mushroom Sauce

Ingredients:

1 small white onion, finelly chopped
1 cup cream
1 cup sliced mushrooms (any variety)
3 springs of fresh thyme
1/2 cup white wine
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons olive oil
1 tbsp flour + 1/2 cup chicken stock or milk

In a medium sized pot, heat olive oil.
Add the chopped onion, let it soften up about 3 minutes
Add the sliced mushrooms and thyme, let cook for about 5 minutes over medium heat.
Add white wine and scrape off the bottom of the pot, to get all the flavors in.
Incorporate the cream and season with salt and pepper.
I’ve told you before, and I’ll tell you again: This is not the proper way to thicken up a sauce… but… that’s how I did it!
Dissolve 1 teaspoon flour into 1/2 cup of COLD chicken stock (or milk). Add this mixture to your sauce, while passing through a small sieve. It does the trick.
Keep the sauce warm over low heat.

To assemble, cut the culotte into thick slices and spoon sauce over it. We recommend serving this dish with mashed potatoes, or browned small potatoes and a nice green salad.