Rumpsteak with gravy
Ingredients
for 4 person
| 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 |
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.
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