Rump steak with Gorgonzola sauce

Ingredients for 3 servings:

• 3 rump steaks (250 g each)
• 20 cl Cognac, as desired
• 3 shallots
• 2 garlic cloves
• 200 ml cream
• 150g Gorgonzola
• 2 tbsp clarified butter
• 1 tbsp parsley, frozen or fresh
• 1 black pepper, freshly ground
• 1 salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

flambéed with cognac

Sear the steaks in clarified butter. If you like, add the cognac and flambé the meat. Remove from the pan and season with salt and pepper. Place the steaks in the preheated oven at 100°C for about 20 minutes for a medium roast, then remove and let stand a little longer. In the meantime, fry the finely chopped shallots and garlic in the frying fat until translucent, then add the cream and heat until hot, but do not boil. Add the coarsely diced Gorgonzola and melt slowly, making sure it does not boil. Finally, add the parsley and season with salt and freshly ground pepper. We serve this with tagliatelle, which can also be lightly fried in a little olive and garlic oil. If that’s not enough for you, you can heat a canned pear in the microwave and serve it stuffed with cranberries on the plate.