Beef rump steak with blueberry sauce

Ingredients for 3 servings:

• 750 g beef from the rump
• 3 tbsp, leveled spice mix from Altenau (mustard seeds, allspice, parsley, celery seeds, black and white pepper)
• 2 tbsp clarified butter
• 500 g blueberries, fresh or frozen
• 200 ml red wine, dry
• 200 ml veal stock
• 1 tsp, leveled sea salt
• 1 tbsp, ground pepper
• 750 g Brussels sprouts
• 1 bunch of carrots
• 3 parsnips
• 3 large potatoes
• 3 tbsp, heaped butter
• 1 m.-sized onion(s)
• 200 ml Béarnaise sauce
• 1 pinch(s) of sugar
• 1 tsp, leveled thyme honey
• 2 large onions for the blueberry sauce
• 5 dashes Balsamic vinegar, red

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

perfect, without much work, everything is ready in about 35 minutes

Prepare everything, i.e. clean the Brussels sprouts, peel the potatoes, carrots and parsnips, cut the meat into slices about 3 cm thick. Dice the onions finely. Bring a pot of salted water to a boil, add the potatoes and parsnips and simmer for about 20 minutes until tender. Preheat the oven to 80 °C and place a clay dish in it. Rub the meat with the spice mix and then sear on both sides in clarified butter, for about 20 seconds each. Remove from the oven and place in the preheated clay dish. Leave in the oven for about 30 minutes, when it will have an internal temperature of about 52 degrees. In the meantime, put the blueberries in a pot with 2 sweated onions, do not sweat too much, then add the red wine and the veal stock and let the sauce simmer over medium heat; it will thicken nicely. Season to taste with balsamic vinegar, honey and sugar. Glaze the carrots and Brussels sprouts in the butter. If the carrots are very thick, halve them lengthwise; otherwise, leave them whole. Roast gently for about 20 minutes, turning them occasionally, otherwise the vegetables will overbrown. Season with salt and pepper. Fry an onion in butter until light brown. Now make the potato and parsnip mash, using only a whisk, not a food processor, as it will be too soapy; feel free to leave some small pieces in. Season with salt and pepper. If you take the meat out now, you’ll notice that it’s not even medium. Our guests want their meat cooked to three different degrees, so I place the pieces of meat back in the hot meat pan—I used a cast-iron pan—and then serve the steaks however everyone likes. This has another advantage: with low-temperature cooking, the meat isn’t as hot at the end, but it still absorbs some of the heat. Then serve everything, finishing with the browned onion on top of the mashed potatoes. Serve with the Béarnaise sauce.