Contents
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Ingredients
Rump steaks:
- 2 Rump steaks, well hung
- Oil
- Salt pepper
Mushroom pilaf:
- 200 g Rice / wild rice
- 400 ml Vegetable broth
- 2 tbsp Brown butter
- 0,5 Diced onion
- 350 g Mushrooms fresh
- 1 tbsp Fresh smooth parsley
- Salt, pepper, lemon juice
Herb butter:
- 50 g Butter
- 2 Garlic cloves grated with salt
- 1 tbsp Estragron
- 1 tsp Spice Cafe de Paris
- 1 pinch Hot paprika powder
Instructions
Info on the cooking levels for steak (source: Wikipedia):
- Cooking levels for steak: Bleu - rare - very bloody: internal temperature 45 °. Sauté the meat vigorously, the meat juice that escapes is colored dark red Saignant - medium rare - bloody: internal temperature 55 °. The meat still appears raw, the emerging meat juice is reddish A point - medium-pink: internal temperature 65 °. The meat is pink, the emerging meat juice is light pink Bien cuit - well done- through: internal temperature 80 °. The meat juice that emerges is clear.
- The steak must be well hung, the color should be dark red, the meat is dry
- Heat the oil in a pan, fry the steak for 2 - 3 minutes on each side. Salt and pepper. Place in the oven at 80 ° to rest.
Rest periods (own testing):
- Blue - rare - very bloody: no rest period Saignant - medium rare - bloody: 10 min.Rest period at 80 ° A point - medium- pink: 15 min.Rest period at 80 ° Bien cuit - well done - through: 30 min. Rest time at 80 °
Mushroom pilaf:
- Bring 1 tbsp brown butter and 400 ml vegetable stock to a boil.
- Add rice with a little salt to the broth. Close the pot and let it simmer over a low flame for approx. 20 - 25 minutes
- In the meantime, clean the mushrooms and cut them into slices.
- Sauté onion cubes in a pan, add mushrooms, season with salt, pepper and a little lemon juice. Add parsley.
- After 20/25 minutes, remove the rice from the stove. Remove the lid from the pot, cover with a kitchen towel, put the lid back on and let it stand for about 10 minutes.
- 1 Tbsp brown butter stir into the rice, stir in the mushrooms and serve.
Herb butter:
- Butter, 2 cloves of garlic grated with salt, mix tarragon, paprika, and Cafe de Paris spice and let steep
Serving:
- Place rice in the center of the plate. Add the steak, if necessary brush with herb butter. Enjoy your meal!
Nutrition
Serving: 100gCalories: 105kcalCarbohydrates: 0.9gProtein: 2gFat: 10.5g