Stecen Rump gyda Menyn Perlysiau ar Pilaf Madarch

Cooking levels for steak: Bleu - rare - very bloody: internal temperature 45 °. Sauté the meat vigorously, the meat juice that escapes is colored dark red Saignant - medium rare - bloody: internal temperature 55 °. The meat still appears raw, the emerging meat juice is reddish A point - medium-pink: internal temperature 65 °. The meat is pink, the emerging meat juice is light pink Bien cuit - well done- through: internal temperature 80 °. The meat juice that emerges is clear.

The steak must be well hung, the color should be dark red, the meat is dry

Heat the oil in a pan, fry the steak for 2 - 3 minutes on each side. Salt and pepper. Place in the oven at 80 ° to rest.

Blue - rare - very bloody: no rest period Saignant - medium rare - bloody: 10 min.Rest period at 80 ° A point - medium- pink: 15 min.Rest period at 80 ° Bien cuit - well done - through: 30 min. Rest time at 80 °

Bring 1 tbsp brown butter and 400 ml vegetable stock to a boil.

Add rice with a little salt to the broth. Close the pot and let it simmer over a low flame for approx. 20 - 25 minutes

Yn y cyfamser, glanhewch y madarch a'u torri'n dafelli.

Sauté onion cubes in a pan, add mushrooms, season with salt, pepper and a little lemon juice. Add parsley.

After 20/25 minutes, remove the rice from the stove. Remove the lid from the pot, cover with a kitchen towel, put the lid back on and let it stand for about 10 minutes.

1 Tbsp brown butter stir into the rice, stir in the mushrooms and serve.

Butter, 2 cloves of garlic grated with salt, mix tarragon, paprika, and Cafe de Paris spice and let steep

Place rice in the center of the plate. Add the steak, if necessary brush with herb butter. Enjoy your meal!