Beef rump steak carpaccio with a difference

Ingredients for 2 servings:

• 250 g beef steak(s) (rump)
• 2 tbsp oil
• some salt and pepper
• 1 tsp mustard
• 1 box of cress
• 2 radishes
• 1 spring onion(s)
• ½ small onion(s)
• 20 blueberries
• 2 tbsp sprouts, e.g. bamboo or other

Instructions

Working time approx. 30 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 59 minutes

Light, without Parmesan and arugula

Preheat the oven to 130°C. Fry the sirloin steak in a pan with 1 tablespoon of oil for 3-4 minutes on each side. Remove from the pan and season both sides with salt and pepper. Reserve the meat juices. Place the meat on a plate in the oven for 10 minutes, then remove, wrap in aluminum foil and let rest for 15 minutes. In the meantime, mix 1 tablespoon of oil with the cooking juices, mustard, salt and pepper. Grate the radishes, wash the spring onions and cut into rolls. Cut the half onion into rings. Remove the meat from the foil and cut into thin slices using an electric knife or carving knife. Arrange on a plate and arrange the other ingredients on top. Drizzle with the dressing and enjoy with baguette.