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Beef rump in flavored steam

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Ingredients for 4 servings:

  • 8 steak(s) from the beef rump (approx. 80 g each)
  • n. B. Rapeseed oil for brushing
  • 1 liter of water
  • 1 sprig(s) rosemary, fresh
  • 4 sprigs of thyme, fresh
  • some peppercorns, black and white
  • 5 grains of allspice
  • 10 coriander seeds
  • 2 cloves
  • 1 bay leaf
  • 1 chili pepper(s), dried
  • 2 sprigs parsley, flat, fresh
  • 1 sprig(s) basil, fresh
  • 1 lemon(s), the juice
  • Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Steak with a twist

Brush the steaks with rapeseed oil. Season with a little finely chopped rosemary and thyme. Bring 1 liter of water to a boil in a shallow pan with salt, pepper, and the spices and let it simmer for 15 minutes. Add the parsley and basil. Place a steamer basket over the shallow pan and steam the steaks for 3-4 minutes on each side over medium heat. Let the steaks rest briefly and season with lemon juice, salt, and freshly ground black pepper.

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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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