Summary

Ingredients

• 600 g steak (s) from the beef rump
• salt and pepper
• 1 tablespoon flour to turn
• 30 g clarified butter
• 3 onion (s)
• 1 clove garlic
• 1 tablespoon flour
• 125 ml red wine
• 125 ml meat stock
• 1 tablespoon mustard, medium hot
• 0.5 tablespoon ½ marjoram

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Instructions

1. Lightly pound each steak to even thickness. Season both sides with salt and pepper. Coat in flour, shaking off any excess.
2. Heat the clarified butter in a large pan over medium-high heat. Sear the steaks for 1 minute on each side. Reduce heat to medium and continue cooking to your preferred doneness: rare (50-55°C / 122-131°F), medium (60-65°C / 140-149°F), or well done (70°C / 158°F+). Transfer to a warm plate.
3. Slice the 3 onions into rings and chop the garlic clove finely. In the same pan, fry the onions and garlic over medium heat for 2-3 minutes until softened.
4. Sprinkle 1 tablespoon flour over the onions and garlic. Stir well with a spoon to distribute evenly.
5. Pour in the red wine and meat stock, scraping up any browned bits from the pan. Stir in 1 tablespoon mustard and ½ tablespoon marjoram. Season to taste with salt and pepper. Simmer over medium heat for 5-8 minutes until the sauce turns brownish.
6. Return the steaks to the pan and heat through for 1-2 minutes. Serve immediately.