John Myers
Contents
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Ingredients
- 2 Rump steak
- 6 medium Shallots
- 200 ml Red wine
- 2 Egg yolk
- 1 tbsp Chervil fresh
- 1 tbsp Fresh tarragon
- 100 g Cold butter
- 2 tbsp Whipped cream
- 1 tsp Lemon juice
- 0,5 tsp Salt
- 4 pinch Pepper
- 60 g Clarified butter
Instructions
Preparation:
- Rinse the rump steaks under cold running water and pat dry. Peel the shallots and cut them into cubes.
Preparation:
- Cook the shallot cubes with the red wine until the liquid has almost evaporated. Let cool a little and fold in the egg yolks.
- Finely chop the fresh chervil and tarragon and stir into the shallot cubes. Beat in the cold butter in pieces until a creamy sauce is formed.
- Whip the whipped cream until stiff and fold it into the sauce. Season with salt, pepper and lemon juice.
- Heat the clarified butter in a pan and fry the steaks over high heat for about 3 minutes on each side. Season with salt and pepper, then fry again on each side for approx. 2 minutes over low heat.
- Spread the red wine foam on the rump steaks, bake briefly in the preheated oven at 250 degrees for about 3 minutes.
Garnish:
- Serve with baked potatoes, lettuce and vegetables.
Nutrition
Serving: 100gCalories: 228kcalCarbohydrates: 5.1gProtein: 1.5gFat: 19.4g
