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Sliced ​​meat with marjoram cream

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Ingredients for 2 servings:

  • 300g rump steak(s)
  • 4 shallots
  • Oil for frying
  • 1 tbsp marjoram, dried
  • 125 ml whipped cream
  • salt and pepper
  • 2 tbsp brandy

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Cut the rump steak into thin slices. Quarter the shallots and peel them. Heat the oil and fry the shallots for about one minute, stirring constantly. Add the meat and fry over high heat, stirring frequently, for about three minutes. Sprinkle with marjoram. Pour in the cream, stir, and simmer uncovered for one minute. Season with salt and pepper and season with brandy. Serve with spaetzle and salad.

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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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