Beef rump – shoe on gratin alla italiamann

Ingredients for 3 servings:

• 600 g beef (beef rump fillet)
• 100 g Cremefine
• 6 olives, pitted
• 3 tomatoes, dried pickled
• 5 tbsp olive oil
• 3 tsp salt
• 5 tbsp oregano
• 2 tsp pepper
• 750 g potatoes, peeled
• 100 g Parmesan
• 400 g Cremefine
• 50 g herb butter
• 1 onion(s), finely chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Recipe invented by myself

For the beef shoe: Make a marinade from the oil, oregano, pepper, and salt and set aside. Finely chop the olives and tomatoes and mix with the Cremefine, and set aside. Using a sharp knife, cut a pocket lengthwise into the meat. Make sure you only cut into the middle (in terms of thickness). Leave about 5-8mm on the left and right (do not cut through). To fit more filling, make the same cut in the two sides with the knife. Season the meat thoroughly with the marinade. Now fill the pocket with the Cremefine mixture. Connect the sides of the pocket with toothpicks at equal distances. Attach string to the first toothpick so that you have two strands of equal length. Now work your way forward, crisscrossing like a shoe, to the last toothpick. Tie a neat loop at the end. For the gratin: Mix together all the ingredients except for 50g of Parmesan and the potatoes. Slice the potatoes very thinly. Grease the baking dish with butter. Place the potatoes in the baking dish, then spread the Cremefine mixture on top. Place the beef patty in the center of the baking dish. Bake in a preheated oven at 180°C for 45 minutes. Then open the oven door and spread the remaining 50g of Parmesan cheese on top, then bake for another 10 minutes at 200°C.