700g beef rump

70g parsley leaves

80g shelled walnuts

20g capers

1 clove of garlic

100ml Extra Virgin Olive Oil

Balsamic Vinegar of Modena PGI

Thyme

Rosemary

Finely chop parsley and capers and ½ of the clove of garlic. Add the chopped walnuts and thin with two tbsp of Balsamic Vinegar of Modena PGI and as much oil as needed to obtain a smooth texture. Salt and pepper to taste.

Truss the meat with kitchen twine.

Massage the meat with oil while heating up a pan with high sides, then place the meat in it. Sear on high flame for 2-3 minutes each side. Lower the flame and cook the meat for about 12-15 minutes, turning it often. Let it rest away from the fire for 10 minutes, keep it hot, then slice it.

Sprinkle with crushed coarse salt and some drops of Balsamic Vinegar of Modena PGI.

Serve with the walnut sauce.