John Myers
Contents
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Ingredients
For the steaks
- 1 kg Coarse sea salt
- 4 Rump steaks
- 3 Branches Rosemary
- 6 Branches Thyme
- 8 Bay leaves
- 4 Stems Tarragon
- 6 tbsp Olive oil
- Black pepper
For the salad
- 1 Zucchini
- 4 Carrots
- 2 Garlic cloves
- 1 Onion
- 50 g Celery
- 8 tbsp Olive oil
- 4 Stems Tarragon
- 3 tbsp Herb vinegar
- 3 tbsp Vegetable broth
- Sugar
- Salt and pepper
Instructions
- Clean the zucchini and celery, dice both finely. Finely dice the carrots. Peel the garlic and onions, dice finely. Braise the vegetables in 2 tablespoons of oil without color, season with salt, pepper and leave to cool. Finely chop the tarragon leaves. Mix the vinegar with the remaining oil and stock, season with salt, pepper and sugar. Add the vegetables and tarragon, set aside.
- Preheat the oven to 250 degrees (gas 5, convection 230 degrees). Mix salt well with 2-3 tablespoons of water and distribute with rosemary, thyme and bay leaf on a baking sheet as a salt bed (2 cm high; 35x20 cm), smooth out and press firmly. Preheat for 15 minutes on the 2nd shelf from the bottom.
- Finely chop the tarragon leaves and mix with the oil. Pepper the steaks on both sides and brush with half of the oil. Place on the salt bed (caution - hot!) And cook for 15-18 minutes (fan-assisted 15 minutes). Halfway through the cooking time, turn the steaks once and brush with half of the remaining oil. Take the tray out of the oven and cover the steaks with aluminum foil and let them rest for 5 minutes. Cut the steaks diagonally into thin slices, brush with the remaining oil and serve on plates with the vegetable salad. Baguette goes well with it.
