John Myers
Ingredients for 4 servings:
- 4 rump steaks (200 g each)
- 6 tbsp olive oil
- 2 garlic cloves, finely chopped
- salt and pepper
- 2 tbsp butter
- 100 g cooked ham, cut into strips
- 1 onion(s), finely chopped
- 100 g chanterelles
- 100 g mushrooms
- 2 tomatoes, peeled, pitted and diced
- 1 pinch of nutmeg
- ½ bunch parsley
- ½ bunch oregano
- 4 cl brandy
- 8 slice(s) smoked bacon, streaky
- 200g mozzarella
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Rump steak farmer’s style
Briefly fry the garlic in the oil. Fry the steaks in the garlic oil to taste, then remove, season with salt and pepper, and keep warm. For the topping, heat the butter in a pan and sweat the ham and onion until translucent. Add the cleaned and finely chopped mushrooms and sauté briefly. Stir in the diced tomatoes. Season with salt, pepper, and nutmeg, stir in the chopped herbs, and flavor with brandy. Briefly fry the bacon slices in the remaining garlic oil and place them on the steaks. Spread the mushroom mixture evenly on top, top with the sliced cheese, and bake in the oven or under the grill until the cheese is golden yellow.
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