Bistro Rump Steak Wellington is taken from the most tender part of the rump. We hang and dry age our Hindquarters of Beef for over 21 days. The muscles are then skilfully butchered to produce Bistro Rump Steak. Tender and flavoursome. Steaks are smaller & thicker than the prime rump steaks. Great to use for Beef Wellington. Very much like FILLET STEAK, but more economical. Please see below for recipes on ‘How to Cook the Perfect Steak’ & the Farmers where our Beef comes from this week. A direct alternative to this product are Traditional Rump Steak & Premium Rump Steak or see the list of all our steaks in the alternatives section below.