Braised rump steaks in creamy sauce

Ingredients for 2 servings:

• 2 beef steaks (beef rump steaks) 180 – 200 g each
• Sea salt, coarse
• Clarified butter
• 1 large onion(s)
• 1 large carrot(s)
• 1 zucchini
• 2 tomatoes
• 1 bell pepper(s)
• ½ cup cream
• 400 ml meat broth
• Sea salt, coarse
• Paprika powder
• Steak seasoning (steak pepper)
• 2 tbsp Calvados
• Clarified butter or cooking oil
• 2 large bell peppers, red
• 50 g butter
• ½ cup cream
• salt and pepper
• nutmeg
• some tomato paste

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

and butter peppers

First, prepare all the ingredients for the braised sauce: Peel and dice the onion. Peel and slice the carrot. Wash, dry, and dice the zucchini. Wash, dry, and quarter the tomatoes. Halve the peppers, remove the insides, and cut into pieces. Heat a little clarified butter or cooking oil in a wide roasting pan and first sauté the diced onions thoroughly. Now add all the remaining vegetables, deglaze with stock, add a little salt and paprika, and bring to a simmer over low heat. Lightly press or pound the sirloin steaks and season with coarse sea salt on both sides. Heat a little clarified butter in a pan and sear the steaks well on both sides. Then add the seared steaks, including their cooking juices, to the vegetable mixture and season with a steak pepper mixture. Cover and simmer at low heat for about 1.5 to 2 hours. In the meantime, prepare the peppers for the vegetables. Halve the peppers, remove the insides, peel if necessary, and cut into diamond shapes. About 10 minutes before the end of the braising time, sauté the peppers in hot butter, season with salt, pepper, and nutmeg, add 0.5 teaspoon of tomato paste and the cream, and simmer. To finish the sauce, remove the steaks, place them on a plate, cover with aluminum foil, and keep warm. Drain all of the vegetables and their stock through a sieve, collecting the sauce in a container. Using a masher, wooden spoon, or something similar, pass the vegetables through the sieve and return them to the roasting pan with the collected sauce. Season to taste, bring back to a boil briefly, add the Calvados and cream, and turn off the heat. Add the steaks to the sauce and keep warm until ready to serve. Arrange the steaks on plates with the sauce and the buttered peppers. Serve with fine pasta or rice.