Summary

Ingredients

• 2 rump steak (s), Irish, each approx. 300 g, approx. 3 cm thick
• 2 cloves garlic)
• 2 tablespoon olive oil
• Salt and pepper, black
• 1 lemon (s), zest it
• 1 teaspoon mustard, medium hot
• 2 tablespoon parsley, fresh, chopped
• 1 tablespoon dill, fresh, chopped
• 3 tablespoon almonds, ground
• 1 cucumber (s)
• 150 g yourt, low-fat
• Cayenne pepper
• some clarified butter

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Wash the steaks with cold water and dry them, cut the edge of fat a few times, not cutting down to the meat.
3. Peel, crush and finely chop the garlic. Mix with oil, salt, coarsely ground black pepper, grated lemon zest, mustard, half of the parsley, ground almonds and a little cayenne pepper to form a thick paste.
4. Heat the clarified butter in a (grill) pan and sear the steaks on both sides for about 2 minutes, then season with salt and pepper. Place in an ovenproof dish and spread the almond paste on top. Bake in the middle of the oven for about 10 minutes.
5. In the meantime, peel the cucumber and cut into sticks (approx. 0.5 cm). Mix the yogurt with salt, pepper, the remaining parsley, the dill and a little cayenne pepper.
6. Place the steaks on slightly preheated plates and leave to rest for approx. 4 - 5 minutes. Then mix the yogurt dressing with the cucumber sticks, season to taste and serve with the gratinated beef steaks.