John Myers
Rump Steak, Chanterelles and Potato Gratin
The perfect rump steak, chanterelles and potato gratin recipe with a picture and simple step-by-step instructions.
- 2 piece Rum steaks á 350 gr Irish quality
- 300 gr Fresh chanterelles
- 2 piece Medium size potatoes
- 0,5 a cup Creme fraiche Cheese
- 180 gr Diced lean bacon
- Pepper salt
- 1 bunch Fresh parsley
- Butaris for frying
- 0,5 piece Onion
- Heat the fat in a grill pan, preheat the oven to 80 degrees. Sear the steaks in hot Butaris, then place in the pan in the oven for about 20 – 25 minutes (depending on the degree of doneness required). When the cooking time is over, wrap the meat in aluminum foil and keep it warm. After the cooking time, salt and pepper, fresh from the mill
- In the meantime, clean the chanterelles well with a mushroom brush, sweat the finely diced onions in Butaris, add half of the diced bacon and sauté also lightly, now add the chanterelles, cook for about 8 minutes while swirling, salt and pepper. Put aside.
- Since everyone is familiar with the preparation of baked potatoes, I will forego the preparation at this point; We then add some cremé fraiche to the potatoes (on the fly: instead of the usual sour cream), leave the rest of the diced bacon out and pour it on the cream. Arrange and serve everything “nicely”. Bon appetit (there is our “quick” after-work kitchen) and a delicious glass of wine (red or white depending on your taste)
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