John Myers
Rump Steak with Red Wine Shallots
The perfect rump steak with red wine shallots recipe with a picture and simple step-by-step instructions.
- 250 gr Rumpsteak
- 5 Shallots
- 0,2 l Red wine tart
- 1 pinch Sugar
- 1 pinch Salt
- 0,5 tsp Thyme
- 2 tbsp Oil
- 1 Clove of garlic
- Peel the shallots and let them caramelize in a small saucepan.
- Deglaze with the red wine and let it reduce.
- Grind the thyme in your hands and add to the onions. Season with a little salt.
- Put the oil and the crushed garlic clove in a grill pan and heat.
- Sear the steak (I let it sear for about 2 minutes on each side).
- Take the meat out of the pan, wrap it in aluminum foil and let it rest in the oven for about 5 minutes.
- I preheated the oven … I let the meat rest at about 70 °. If you don’t want to turn on the oven for this, you can also put the steak with the foil in the still hot pan and then set it aside.
- Place the meat on a plate, add the red wine shallots and some of the reduced sauce to the meat.
- I no longer salted and peppered the meat, the reduction of the red wine shallots was enough as a seasoning.
Facebook Comments