Summary

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

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Instructions

1. Pat the rump steaks dry with kitchen paper. Make short cuts 3 times on the fat side.
2. 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.
3. Drain the frying fat.
4. 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.
5. Peel and fillet the orange. Wash the lamb`s lettuce thoroughly.
6. Wrap the rump steaks out of the aluminum foil.
7. Distribute the lamb`s lettuce evenly on plates. Place the steaks on top and pour the sauce over them, garnish with the orange fillets.