Rump steak with onion and mushroom puree

Ingredients for 2 servings:

• 500 g floury potatoes, floury potatoes
• ⅛ liter milk
• 20 g butter
• 100 g mushrooms, small brown
• 1 m.-sized onion(s)
• 2 rump steaks (180 g each)
• 2 tbsp oil
• some salt and pepper
• nutmeg
• some parsley, flat, for garnishing
• 4 slices herb butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel, wash, and slice the potatoes. Boil in salted water for 20 minutes. In the meantime, clean and slice the mushrooms, peel and dice the onions. Fry in 1 tablespoon of hot oil until golden brown, season with salt and pepper, remove, and set aside. Pat the steaks dry and score the fat several times. Heat 1 tablespoon of oil in a pan. Fry the steaks for about 3-4 minutes on each side. Season with salt and pepper and keep warm. The potatoes should now be ready. Drain and roughly mash, adding milk. Mix in the mushrooms and onions. Add butter and season with salt, pepper, and nutmeg. Serve the steaks with the herb butter and mashed potatoes and garnish with parsley.