Rump Steak with Onion and Mushroom Puree

Summary

Ingredients

• 500 g potato (s), floury boilin
• 100 g mushrooms, small brown ones
• some salt and pepper
• nutmeg
• 1 medium onion (s)
• 1 tablespoon oil
• 2 rump steak (s), 180 g each
• liter ⅛ milk
• 20 g butter
• some parsley, smooth, for garnish
• 4 slices herb butter

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Instructions

1. Peel, wash and cut the potatoes into pieces. Cook in salted water for 20 minutes.
2. In the meantime, clean and slice the mushrooms, peel and dice the onions. Fry in 1 tablespoon of hot oil until golden brown, season with salt and pepper and remove, set aside.
3. Pat the steaks dry and cut into the fat edge several times. Heat 1 tablespoon of oil in the frying fat. Fry the steaks on each side for approx. 3 - 4 minutes. Season with salt and pepper and keep warm.
4. Now the potatoes should be ready. Drain and coarsely mash, adding milk. Mix in the mushrooms and onions. Add butter and season with salt, pepper and nutmeg.
5. Serve the steaks with the puree and garnish with parsley.