For real men: The perfect rump steak – saignant with Béarnaise sauce and fries

Ingredients for 1 servings:

• 400g rump steak(s)
• Salt (steak salt)
• some clarified butter
• 1 piece(s) herb butter
• 300 g butter
• 4 eggs, fresh
• 1 small shallot(s)
• 100 ml dry white wine
• 2 tbsp tarragon
• 1 tbsp chervil
• 1 tbsp parsley
• 1 dashes lemon juice
• Salt
• e.g. French fries, frozen
• e.g. frying fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Everything is described down to the smallest detail

The recipe is actually foolproof, so if the Béarnaise doesn’t work out, don’t worry, because it’s not easy to make an egg-based sauce. With a little experience, even this masterpiece of human culinary art will succeed. Béarnaise sauce (not easy, but amazing if you succeed): Peel/peel the shallot and chop very finely, sauté briefly in a little butter, remove from the pan, and set aside. A special pot for Béarnaise is advantageous; otherwise, you can make a bain-marie. Take a pot and fill it about halfway (or slightly less) with water. Now add a bowl to the pot that just fits. A smaller one will work, but you’ll inevitably spill water. You can use the unwashed pot from before for this, since only water will go in. Now separate the egg yolks from the egg whites and add the yolks to the pot. Pour in the wine and whisk everything over low heat until frothy. The water must never boil! The perfect temperature is when you can just about dip your finger in without it hurting. We need the butter now, but it should be melted. I don’t mess up another pot for this; the microwave works just as well. Use a tall, narrow container and melt the butter briefly! If the butter is too hot, let it cool down first. Some people clarify the butter, but you don’t need to; it just dirtys the dishes even more. Now beat the butter drop by drop into the egg yolk and wine mixture, stirring constantly. Once the mixture has a consistency, you can add the butter in a thin stream, stirring or beating it (similar to mayonnaise, where it’s the oil). Now add the spices to the sauce, season with a squeeze of lemon and salt, and stir. Nothing can go wrong here as long as the temperature isn’t too high; it’s best to turn off the stove, as the water is still hot enough. While you begin cooking the steak, stir the sauce occasionally; the whisk can remain in the bowl. Cook the steak properly: The pan must be very hot! If it is, add a little clarified butter. The steak shouldn’t be swimming; use only a little fat. Flatten the steak slightly with your hand and don’t season it. Then add it to the pan. Turn it over after about 2 minutes, and cook for another 2 minutes. Then briefly sear all the edges for about 30 seconds each. When turning and flipping, be careful not to pierce the steak, otherwise the meat juices will run out. This not only makes a huge mess (it will spurt out of the pan like crazy), but it will also dry out the steak. Remove the steak from the pan and wrap it in aluminum foil. I always create a small “basin” beforehand and then fold the edges over the meat. The steak now goes into the oven, preheated to 120 degrees Celsius, for about 5 minutes. When the time is up, remove the steak from the oven, but don’t serve it immediately. Let it rest in the aluminum foil for a while; 2-3 minutes is enough. Place a plate in the switched-off oven while it’s cooking. It tastes better on preheated plates. The French fries: Don’t worry about the price here, as greasy, cheap fries will ruin your masterpiece! Preheat the deep fryer (175 degrees Celsius) so that it’s already hot when the steak begins its resting time. Fry the fries for 1 minute. Then remove them for another minute to allow the fat to return to 175 degrees Celsius. Then let them sizzle for another 3 minutes. I always do it this way; the fries are “sealed” in the first minute. However, if the temperature of the fat drops too much, the fries become greasy. While the fries are cooking, remove the steak from the aluminum foil and arrange it on a preheated plate, brushing it with herb butter. Now sprinkle the seasoning salt over the steak. When the fries are done, drain them and place them in a bowl. I always line the bowl with paper towels first to absorb any extra fat. Give them a quick stir, remove the paper towels, and lightly salt the fries. Now comes the highlight: our homemade Béarnaise sauce! How much is up to you.