Rump Steak with Herb Butter on Mushroom Pilaf

Info on the cooking levels for steak (source: Wikipedia):

1. 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.
2. The steak must be well hung, the color should be dark red, the meat is dry
3. 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):

1. 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:

1. Bring 1 tbsp brown butter and 400 ml vegetable stock to a boil.
2. 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
3. In the meantime, clean the mushrooms and cut them into slices.
4. Sauté onion cubes in a pan, add mushrooms, season with salt, pepper and a little lemon juice. Add parsley.
5. 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.
6. 1 Tbsp brown butter stir into the rice, stir in the mushrooms and serve.

Herb butter:

1. Butter, 2 cloves of garlic grated with salt, mix tarragon, paprika, and Cafe de Paris spice and let steep

Serving:

1. Place rice in the center of the plate. Add the steak, if necessary brush with herb butter. Enjoy your meal!