Rumpsteak with gravy

Rumpsteak with gravy

Total: 45 min. | Active: 45 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 352 kcal
, Fat: 17 g
, Carbohydrate: 3 g
, Protein: 45 g


4 people


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

Rump steak

4 rump steaks (each approx. 200 g)
clarified butter for frying
1 tsp salt
a little pepper


1 tbsp clarified butter
1 onion, finely chopped
1 garlic clove, squeezed
2 tbsp tomato puree
3 dl red wine
½ dl water
¼ tsp salt
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How it's done

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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.


Heat the clarified butter in the same pan. Sauté the onion and garlic, add the tomato puree and cook briefly. Pour in the wine, reduce almost completely, add the water, simmer for approx. 4 mins., season with salt. Serve the meat with the sauce on the side.

Good to know
Serve with: Mashed potato or pan-fried potatoes.


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