Rump Steak with Bacon-coated Beans and Rosemary Potatoes, with Mushrooms
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 rump steak (s) (00 g each)
- 6 slices ham
- 4 potato (s)
- Salt water
- 250 g beans, reen
- 200 g mushrooms
- some butter
- 5 sprigs rosemary
- 1 bunch parsley, smooth
- 1 dash olive oil
- Salt and pepper, black
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 100 ° C (top / bottom heat). Peel the potatoes and cook them in salted water. Cook the beans in salted water until they are firm to the bite, then rinse with cold to icy water so that the green color persists.
- Wash the rump steaks and pat dry. Heat some olive oil in a pan and sear the rump steaks on both sides. Then place the rump steaks in an ovenproof dish, add 10 g butter, season the meat with salt, pepper and chili pepper and let it rest in the oven for about 20 minutes.
- Drain the beans and season too. Then place it in portions on the bacon and roll the beans in it. Heat 40 g butter in a pan and fry the beans in bacon. Then season with the spices from the meat.
- Clean the mushrooms and cut them into slices. Pluck the parsley leaves and chop them into small pieces. Heat 100 g butter in a pan and fry the mushrooms in it. Then season with salt and pepper and sprinkle with the parsley.
- Drain the potatoes and toss in a pan with the remaining butter and rosemary sprigs. Finally, take the rump steaks out of the oven. Arrange the rump steaks with the rosemary potatoes, the bacon-coated beans and the mushrooms on plates and serve.
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