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Rump Steak, Baked Potatoes and Lamb’s Lettuce

5 from 3 votes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Herbal quark for the baked potatoes

  • 250 g Lamb's lettuce fresh
  • 4 Potatoes
  • 250 g Low fat quark
  • 150 g Sour cream
  • 2 tbsp Honey
  • 2 Peeled garlic clove
  • 1 bunch Chives fresh

Honey mustard dressing for the lamb's lettuce

  • Rapeseed oil
  • White wine vinegar
  • Honey
  • Mustard medium hot
  • Water

miscellaneous

  • Salt
  • Pepper
  • Mushrooms
  • Herb butter
  • Cherry tomatoes
  • Parmesan
  • Roasted pine nuts

Instructions
 

Baked potatoes with herb quark

  • Wash the baked potatoes, season with salt and wrap in aluminum foil. Put this in the oven for about 1 hour at 180 - 200 degrees. Mix together low-fat quark, sour cream, honey, cut the chives into fine rings and chop the garlic. Mix everything together and season with salt and pepper.

Lamb's lettuce with honey mustard dressing

  • Clean the lamb's lettuce neatly and several times. Wash the cherry tomatoes and cut in half. Roast pine nuts slowly until they get this color. For the dressing, add a small dash of white wine vinegar and about four times the amount of rapeseed oil to a small bowl. Add honey and mustard (pay attention to sweetness and spiciness depending on taste). Season the dressing with salt and fill up with a little water. [Tip: take some lamb's lettuce and try it with the dressing. The dressing should stick to the salad and can be a little stronger]. Put everything together in a large bowl and serve. Cut some Parmesan into fine wedges and serve on the salad.
  • Season the rump steaks with salt and sear them on both sides (depending on the desired cooking level and thickness of the meat [medium approx. 3-4 minutes per side]). You can also touch a little garlic or add rosemary and add to the pan. Take the pan off the heat, add cold butter and sprinkle the meat with it. Put the meat in the oven for a few minutes so that it can cook evenly. Finally, season with a little salt and pepper. Fry the mushrooms briefly and spicy, season and serve on the meat or as a side dish.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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