Beef Rump Steak on Blueberry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- Prepare everything, d. H. Clean the Brussels sprouts, peel the potatoes, carrots and parsnips, cut the meat into approx. 3 cm thick slices. Chop the onions into small cubes.
- Put on a saucepan with salted water, add the potatoes and parsnips and simmer for about 20 minutes.
- Preheat the oven to 80 ° C and place a clay mold in it. Rub the meat with the spice mixture and then sear it on both sides in the clarified butter for about 20 seconds each time. Take out and place in the preheated clay mold. Leave in the oven for almost 30 minutes, it will then have a core temperature of approx. 52 degrees.
- In the meantime, put the blueberries in a saucepan with 2 sweaty onions, do not sweat too much, then add the red wine and veal stock and simmer the sauce over medium heat, it thickens nicely. Season to taste with balsamic vinegar, honey and sugar.
- Glaze the carrots and Brussels sprouts in the butter, if the carrots are very thick, halve them lengthways, otherwise leave them whole. Fry gently for about 20 minutes, always turning a little, otherwise the vegetables will easily turn too brown. Season with salt and pepper.
- Fry an onion in butter until light brown.
- Now make the potato and parsnip mash, only with the whisk, not with the machine, otherwise it will be too soapy, just leave small bits in there. Season to taste with salt and pepper.
- If you take the meat out now, you will find that it is not even medium.
- Our blackheads want their meat in 3 different cooking levels, so I put the pieces of meat again in the hot meat pan - I used a wrought iron - and then serve the steaks as everyone likes. This has another advantage: with NT, the meat is not so hot in the end, but it also takes on a little temperature.
- Then serve everything and finally put the browned onion on the mashed potatoes. Serve with the bearnaise sauce.
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