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Asparagus and potatoes with rump steak

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Ingredients for 2 servings:

  • 500 g asparagus, white
  • 500 g potatoes
  • 2 rump steaks
  • 1 tbsp vegetable oil
  • 40 g herb butter
  • 2 sprigs of oregano
  • 2 stalks of thyme
  • some sugar
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the oregano and thyme, spin dry, and roughly chop. Peel the asparagus and trim the ends. Peel and halve the potatoes. Cook the asparagus in salted water with a pinch of sugar in a pot for about 15 minutes. Cook the potatoes in salted water for about 15 minutes. Sear the rump steaks in a pan with 1 tablespoon of vegetable oil on both sides until very hot, then cook briefly over medium heat. Drain the asparagus and potatoes, arrange each on a plate with a rump steak, then drizzle with 2 tablespoons of herb butter and let it melt. Sprinkle with the chopped herbs and serve.

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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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