Pea and carrot vegetables with rump steak

Ingredients for 1 servings:

• 200g rump steak(s)
• 1 tbsp coconut oil
• 300 g peas and carrots from the jar
• 120 ml water or draining liquid
• 1 piece(s) butter, approx. 15 g
• salt and pepper
• 6 g lemon fiber
• 1 tbsp, heaped herb melted cheese, alternatively cream cheese

Instructions

Working time approx. 5 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes

LOGI, low-carb, gluten-free

Let the rump steak rest at room temperature for about 15-20 minutes before preparing it. Place the peas and carrots in a saucepan with about 20 ml of liquid. Add a knob of butter, salt, and pepper. Do not place the pan on the stovetop yet! Heat coconut oil or other cooking fat in a pan and sear the meat vigorously for about 1-2 minutes on each side. Turn off the stovetop and let the meat rest in the pan for another 2 minutes on each side (possibly longer depending on the thickness of the meat). In the meantime, pour 100 ml of cold water or the draining liquid from the peas and carrots into a container, stir in about 6 g of lemon fiber, and puree with a hand blender. The liquid will thicken immediately. Don’t worry, lemon fiber doesn’t taste like lemon, but it thickens all liquids wonderfully. Place the vegetables on the stovetop, heat, and immediately add the thickened liquid, stirring well. Add melted cheese or cream cheese, or a little more to taste, and season to taste. If the sauce is too thick, simply add a little more water. Season the meat after cooking. Of course, you can also serve it with other meats, such as bratwurst.