Ingredients
Hint:
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Rump steak
Sauce
How it's done
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.
Sauce
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.
| Serve with: | Mashed potato or pan-fried potatoes. |
|---|
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