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

Print Recipe Pin Recipe

Instructions

1. Beat the steaks lightly and season with salt and pepper. Then turn in flour and knock off any excess flour.
2. Now heat the clarified butter in a large pan and sear the steaks on both sides for 1 minute on each side. Then turn the temperature down to medium heat and roast the meat as desired (raw, medium or well done). Take the hip steaks out of the pan and keep them warm on a plate.
3. Peel the onions and garlic, cut into rings and fry briefly in the frying fat. Sprinkle 1 tablespoon flour over it, distribute it well with a spoon and then deglaze with red wine and meat stock. Season to taste with mustard, marjoram, salt and pepper as required. Now reduce the liquid until it has turned a brownish color. Now turn down the heat and briefly heat the steaks in it. Then serve immediately.