Rump Steak with Herb Paste
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 rump steak (s)
- 20 g clarified butter
- salt
- pepper
For the farce: (herb paste)
- 8 olives, black, pitted
- 1 bunch parsley
- 1 bunch chives
- 2 chilli pepper (s)
- 1 tablespoon capers
- 1 clove (s) garlic, chopped
- 30 g pine nuts, finely chopped
- 1 lemon (s)
- 8 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First wash and drain the herbs. Finely chop olives, drained herbs, capers, chili peppers and peeled garlic clove. Mix together pine nuts, lemon juice, olive oil, salt and pepper and add. To taste.
- Fry the rump steaks in hot clarified butter for approx. 3 to 4 minutes on each side. Season well with salt and pepper. Arrange on plates and serve immediately.
- Serve the prepared herb paste with the rump steaks.
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