John Myers
Rump Steak with Apricot and Cheese Crust >>
The perfect rump steak with apricot and cheese crust >> recipe with a picture and simple step-by-step instructions.
- 4 Rump steaks á 200g
- Sea salt from the mill
- Black pepper from the mill
- 2 tsp Cold pressed olive oil
- 3 tbsp Pine nuts
- 8 Pc. Dried apricots
- 3 tbsp Gorgonzola Cremoso
- 1 tbsp Bread flour
- 1 tbsp Butter
- 200 ml Port white
- 100 ml Wormwood dry
- 100 ml Cream
- Preheat the oven to 80 ° C. Wash the meat and pat dry. Salt and pepper and fry in hot oil on both sides. Then continue cooking in the oven for about 20 minutes.
- Chop the apricots finely. Also chop the pine nuts if necessary. Mix both with the gorgonzola, butter and breadcrumbs. Spread as a crust on the cooked steaks and grill in the oven with grill function (alternatively 250 ° C top / bottom heat on the top shelf).
- Place the meat on a meat platter and keep it warm in the oven. Be careful not to get too dark – see photo: – (Boil the roast set with port wine and wormwood. Stir in the cream and season with salt and pepper. Reduce the sauce until creamy.
- Arrange the steaks with the sauce on preheated plates. It goes well with croquettes or boiled potatoes and a crunchy salad. For dessert there was the strawberry dream (strawberry dream >>)
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