Beef Rump Steak on Blueberry Sauce

Summary

Ingredients

• 750 g beef from the hip
• 3 tablespoon, leveled spice mixture from Altenau (mustard seeds, allspice, parsley, celery seeds, black and white pepper)
• 2 tablespoon clarified butter
• 500 g blueberries, fresh or frozen
• 200 ml red wine, drier
• 200 ml veal stock
• 1 teaspoon, leveled sea salt
• 1 tablespoon, leveled pepper, colored, from the mill
• 750 g Brussels sprouts
• 1 bunch carrot (s)
• 3 parsnips
• 3 large potato (s)
• 3 tablespoon, heaped butter
• 1 medium onion (s)
• 200 ml bearnaise sauce
• 1 pinch (s) sugar
• 1 teaspoon thyme honey
• 2 large onions for the blueberry sauce
• 5 dashes red balsamic vinegar

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Instructions

1. Clean Brussels sprouts; peel potatoes, carrots, and parsnips; cut beef into 3 cm thick slices; chop the onions into small cubes.
2. Bring a saucepan of salted water to a boil, add potatoes and parsnips, and simmer for 20 minutes.
3. Preheat oven to 80°C (176°F) and place a clay mold inside. Rub beef slices with the spice mixture. Heat clarified butter in a large pan over high heat, sear each beef slice for 20 seconds on each side. Transfer meat to the preheated clay mold and cook in the oven for 30 minutes until internal temperature reaches approximately 52°C (126°F).
4. While meat cooks, prepare the blueberry sauce: in a saucepan over medium heat, sweat the 2 large onions for 3-4 minutes until softened but not browned. Add blueberries, red wine, and veal stock, then simmer over medium heat for approximately 10-15 minutes until the sauce thickens. Season to taste with red balsamic vinegar, thyme honey, and a pinch of sugar.
5. In a separate large pan, melt butter over medium heat. If the carrots are very thick, halve them lengthwise; otherwise leave whole. Add the carrots and Brussels sprouts, turning occasionally, and cook gently for approximately 20 minutes until tender and lightly golden. Season with salt and pepper.
6. In a small pan, fry the medium onion in butter over medium heat until light brown, about 5-7 minutes.
7. Drain the cooked potatoes and parsnips. Using a whisk (not a machine to avoid a gluey texture), mash them while leaving some small pieces intact. Season to taste with salt and pepper.
8. Remove beef from oven. For different doneness preferences, optionally sear the beef slices in a hot pan over high heat: 10-15 seconds per side for rare to medium-rare, or 20-25 seconds per side for medium.
9. Plate the mashed potatoes, top with the browned onion, arrange the beef slices and cooked vegetables around it, spoon blueberry sauce over the beef, and serve with bearnaise sauce on the side.