Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauce
Celery couscous
Rump steak
How it's done
Sauce
Heat the oil in a pan. Briefly sauté the shallots and garlic. Add the plums and thyme, cook briefly. Add the honey, vinegar and stock, simmer the sauce for approx. 15 mins.
Celery couscous
In a bowl, mix the couscous with the oil and salt, pour the water over the top, cover and leave to absorb for approx. 5 mins. Fluff up the couscous with a fork, mix in the celery and basil.
Rump steak
Remove the meat from the fridge approx. 30 mins. prior to cooking. Heat the clarified butter in a frying pan. Season the meat, brown in batches for approx. 2 mins. on each side, reduce the heat, fry for approx. 1 min. on each side. Remove, cover and leave to rest for approx. 5 mins. Serve the meat with the couscous and plum sauce.
| Note: | Instead of fresh plums, you can use 250 g of frozen plums that have been defrosted. |
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