John Myers
Ingredients for 2 servings:
- 2 beef steaks from the rump, approx. 250 g each
- some clarified butter
- n. B. Salt and pepper, white, finely ground
- 100 g butter
- 10 g dill, finely chopped
- 10 g parsley, finely chopped
- 5 g garlic, finely diced
- ½ tsp lemon zest (untreated)
- Salt
- 200 g onion(s), cut into fine rings
- 1 handful of celery leaves, finely chopped
- 1 tsp, levelled honey
- 1 tsp, levelled white pepper, finely ground
- n. B. Salt
Instructions
Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
a quick rustic meal,
Wash the steaks, pat dry, and cover and set aside. For the herb butter, prepare the dill, parsley, garlic clove, and lemon zest as described in the ingredients list. Mix thoroughly with the softened butter. Season the herb butter with salt and pepper, fill it with cling film, shape it into a small roll, and place it in the refrigerator. For the onion pan, prepare the onions and celery leaves and also set them aside briefly. Heat the clarified butter in a frying pan to around 170–180°C and fry the steaks in the hot fat for 2–2.5 minutes on each side. Stir the pan a few times to ensure they are evenly browned. Remove the steaks and place them in an oven preheated to 80°C (top and bottom heat) for 10 minutes. Fry the onions and honey in the frying fat, stirring frequently, until they are evenly browned. Briefly toss with the celery leaves and season with salt and pepper. Serve the sirloin steaks with the pan-fried onions and herb butter. Serve with any fresh cooked vegetables, fried potatoes, or a warm baguette.
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