Rump Steak, Porcini Mushrooms, French Fries

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 4 kcal


  • 2 Rump steak á 200 g
  • 1 tsp Butaris (clarified butter)
  • Salt, pepper from the mill
  • 2 Thinly sliced ​​onions
  • 1 tsp Butaris (clarified butter)
  • 200 g Boletus
  • 0,5 Finely diced onion
  • Salt pepper
  • 0,5 tbsp Chives


  • Prepare the rump steak ready to cook, cut into the white fat edge a little so that it does not bulge when frying. Melt the Butaris in the pan, sear the steaks on both sides and then put them in the oven preheated to 80 degrees. Leave there for about 15 minutes, they'll be pink by then.
  • Heat the fat in a pan and add the cleaned and finely chopped porcini mushrooms, lightly salt and pepper and slowly "fry" a little, season to taste and finally add the chives.
  • Simmer the sliced ​​onions in a lightly greased pan until golden and then pour them over the rump steaks ..
  • Prepare french fries of your choice either in the deep fryer or in the oven.


Serving: 100gCalories: 4kcalCarbohydrates: 0.2gProtein: 0.4gFat: 0.1g
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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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