Rump steak with porcini mushroom salt and horseradish dip

Ingredients for 2 servings:

• 2 rump steaks or roast beef, approx. 200 g each
• 6 g porcini mushrooms, dried
• ½ tsp thyme, dried
• 2 tbsp coarse sea salt
• 2 tsp oil (porcini mushroom oil)
• 3 sprigs of fresh thyme
• 2 cloves garlic
• 1 small apple
• 2 tbsp horseradish from the jar or freshly grated
• 150 g sour cream
• 2 tbsp thyme, freshly chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

For the horseradish cream, peel the apple, quarter it, and finely grate it around the core, then place it in a bowl. Mix in the sour cream and horseradish and season with salt. Finely chop some of the thyme and sprinkle it on top. For the steaks, finely grind the porcini mushrooms with thyme and sea salt in a food processor. Brush the steaks on both sides with the porcini mushroom oil and sprinkle with porcini mushroom salt. Heat a pan with the remaining porcini mushroom oil and add the steaks. Flatten the garlic with a broad knife and add it, along with the remaining thyme. Fry the steaks, turning occasionally, for about 2 1/2 minutes each until medium-rare, or however you like. Serve on warm plates with the horseradish sauce. We served wedges as a side dish. Tip: Since you’ll have some leftover porcini mushroom salt, put it in a screw-top jar or grinder and use it for something else.