Rump Steak in Orange – Pepper – Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 rump steak (s)
- 4 tablespoon fat for frying
- a bit salt
- 200 ml sweet cream
- 0.5 ½ orange (s)
- 4 teaspoons pepper, pickled green
- 1 pinch curry
- some black pepper
- 100 g lamb`s lettuce
Print Recipe
Pin Recipe Instructions
- Pat the rump steaks dry with kitchen paper. Make short cuts 3 times on the fat side.
- Heat the frying fat very strongly in a pan. Sear the rump steaks for 1 minute on each side. Turn the heat down to medium level and fry the steaks on both sides for another 2-3 minutes. Remove from the pan, lightly salt, wrap in aluminum foil and keep warm.
- Drain the frying fat.
- Boil the roast set with the cream. Squeeze 1/2 orange and add the juice to the stock. Let the sauce boil down for about 5 minutes until it thickens. Now take the green pepper out of the glass, drain and add. Season the sauce with curry, salt and freshly ground pepper to taste.
- Peel and fillet the orange. Wash the lamb`s lettuce thoroughly.
- Wrap the rump steaks out of the aluminum foil.
- Distribute the lamb`s lettuce evenly on plates. Place the steaks on top and pour the sauce over them, garnish with the orange fillets.
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