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Rump steak and cognac sauce

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Ingredients for 4 servings:

  • 4 rump steaks (approx. 180 g each)
  • Salt and pepper from the mill
  • 15 g clarified butter
  • 2 m.-sized onion(s)
  • 400 g mushrooms, white
  • ⅛ liter broth, clear, instant
  • 2 tbsp cognac
  • 1 tbsp sauce thickener, dark
  • Parsley for garnishing

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the steaks, pat dry, and rub with pepper. Fry in hot clarified butter for about 4 minutes on each side. Peel the onions and slice them into rings. Trim, wash, and slice the mushrooms. Remove the steaks from the pan, season with salt, and keep warm briefly. Fry the onions and mushrooms in the frying fat for about 8 minutes, turning occasionally, and then remove. Deglaze the pan with stock and cognac. Stir in the gravy thickener and bring to a boil. Season to taste with salt and pepper. Serve the steaks with the mushrooms and sauce. Garnish with parsley. Serve with croquettes and tomato salad, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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