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Poletto Recipes Rump steak with thyme scallions

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Delicious rumsteak complacent? Rump steak with thyme shallots simply boil. Cornelia Poletto shows you how it works. Just download it for free and bring Bella Italia to your home.

Preparation time: approx. 11/4 hours Level of difficulty: easy

Ingredients: (for 4 servings):

For the steaks:

  • 4 rump steaks (with fat edge, à approx. 180 g and approx. 2 cm thick (remove from the fridge about 1 hour before preparation)
  • salt
  • 3 tbsp olive oil
  • some branches of thyme
  • Fleur de Sel
  • coarse black pepper

For the shallots:

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  • 500 g small shallots
  • 3 tbsp olive oil
  • 2 teaspoons brown sugar, salt
  • black pepper (from the mill)
  • 200 ml white wine
  • 3-4 sprigs of thyme
  • 300 ml cattle stock
  • 1-2 tsp granular Dijon mustard
  • 40 g of ice-cold butter
  • some aceto balsamico

Place the shallots in cold water for about 30 minutes, remove, drain and peel off the peel. Sauté shallots in hot oil, sprinkle with sugar and lightly caramelise. Season with salt and pepper. Then add the white wine, add the thyme sprigs and simmer for about 10 minutes, stirring occasionally.

Preheat the oven to 120 degrees with a refractory mold. Dab the rump steaks dry and cut the fat edge several times, so that the steaks do not buckle when roasting. • Lightly salt rump steaks. Fry in a pan in hot oil from each side for about 2 minutes. Place in the refractory form, add some thyme sprigs and let the meat cook in a preheated oven for about 10 minutes.

Deglaze the gravy in the pan with the beef stock and cook to about half. Add to the onions. Simmer for another 3-4 minutes, remove from heat. Remove the thyme, stir in the mustard and the cold butter in small pieces. Season with salt, pepper and a little vinegar.

Remove the steaks, sprinkle with Fleur de Sel and coarse pepper. Arrange with the thyme shallots. This fits polenta.

Per serving:
about 740 kcal, 28 g protein, 53 g fat, 24 g carbohydrates

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