Rump Steak in Salt Crust with Spinach

Preheat the oven to 100 degrees. Lay out 4 slices of bacon and cover with half of the herbs. I took marjoram, rosemary, oregano and wild garlic. Place steaks with pepper on both sides and top with the remaining herbs and coat the remaining bacon. Mix the salt with the egg and coat the steaks with it. Cook in the oven for a good 25 minutes and then remove the salt, herb and bacon coating. Let it take on toasted aromas on both sides in the pan for 1-2 minutes.

Squeeze out the spinach. Let the butter froth and season with garlic, salt, pepper and nutmeg. Swirl the spinach in the mixture.

Tip 3: Measure the core temperature of the meat using a suitable thermometer. If you don't want to work too garlic-heavy, you can use Chinese garlic. Quarter this and remove after preparation.