Summary

Ingredients

• 4 shallot (s)
• 1 tablespoon butter
• 1 cup red wine
• 0.25 ¼ bay leaf
• 1 pinch (s) thyme
• 1 sprig parsley
• 2 teaspoons meat extract
• 150 g butter, (no typo!)
• 1 teaspoon lemon juice
• 1 teaspoon flour
• 1 tablespoon parsley, chopped
• 4 rump steak (s), each 200g
• 1 tablespoon butter
• 2 tablespoons oil
• 1 teaspoon salt
• Pepper, a pinch each steak

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Instructions

1. First of all: this recipe is not for calorie-conscious cooks due to the high amount of butter, but it is incredibly delicious.
2. Peel and dice the shallots and sauté in the butter until translucent. Add the wine, thyme and parsley and let everything cook until the wine is about halfway cooked.
3. Dissolve the meat extract in a tablespoon of hot water. Pour the wine through a sieve and squeeze the shallots and herbs well with a spoon. Add the meat extract to the wine, bring to the boil again and set aside.
4. Stir the butter until foamy and mix with the lemon juice, flour and the chopped parsley.
5. Fry the steaks in the butter heated with the oil for 3-5 minutes on each side, then season with salt and pepper and place warm on a plate.
6. Pour the wine sauce into the pan, bring to the boil, loosening the roast set. Remove the sauce from the heat, mix in the parsley butter; Serve separately with the steaks.
7. Tip: Because of the richness of the sauce, it is best served with a simple salad, fresh baguette and a good glass of red wine.