Rump medallions are cut from the eye of the rump, one of the five muscles that make up the whole rump. This short, lean, long shaped muscle has the tenderness of a tenderloin.
HOW TO COOK
You can slice the medallions across the grain and marinate in your favourite Asian stir fry mix. Cook quickly in a hot pan with lots of sliced vegetables. If you want to fry the medallions whole, then season and quickly fry in a hot pan until medium rare. Serve with a salad and your favourite steak sauce on the side.