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Rump steak with saffron prawns on leaf spinach

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Ingredients for 1 servings:

  • 1 rump steak(s)
  • 250 g shrimp(s)
  • 500 g leaf spinach, blanched
  • 2 onions, finely diced
  • 2 garlic cloves, finely diced
  • 20 saffron threads
  • 1 lemon(s)
  • some olive oil
  • some clarified butter
  • 1 sprig rosemary
  • n. B. Nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Sear the rump steak in clarified butter in a grill pan with a sprig of rosemary, then let it rest in the oven at 90°C for 10 minutes. Meanwhile, briefly heat the blanched spinach leaves with the finely diced onions and garlic in a pan, seasoning with nutmeg if desired. Sauté the prawns with a little garlic, onions, and saffron threads in good olive oil, then deglaze with lemon juice.

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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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