Rump steaks with pepper sauce

Ingredients for 2 servings:

• 2 rump steaks
• 2 tbsp peppercorns, green, pickled
• 100 ml broth
• 50 ml red wine
• 1 tsp cornstarch, or flour, maybe more
• n. B. water
• salt and pepper
• butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

First, preheat the oven to 100°C. Heat butter in a pan. When it’s really hot, brown the rump steaks briefly on both sides. Remove from the pan, season with salt and pepper, and place on the oven rack for 5-10 minutes. The longer it’s in the oven, the more cooked it will be. So everyone has to decide for themselves what time is right for them (see tips below). After this time, wrap the steaks in aluminum foil and let them rest for 2-3 minutes. While the steaks are in the oven, stir the stock and red wine into the stock and simmer for 10 minutes. To thicken, mix cornstarch or flour with a little water and add to the sauce. Simmer for another minute or so. Add the pickled peppercorns and season with salt and pepper if desired. Be careful with the salt, as the stock is already salty. After removing the steaks from the aluminum foil, add any remaining juices to the sauce. Thicken again with cornstarch/flour if necessary. Plate the steaks and pour the sauce over them. To determine how well the steak is done, you can do a pressure test. Bring the tip of your left thumb together with the tip of your left middle finger and press down on the ball of your right thumb. This will give you the feeling of an English steak (medium rare). If you then move your thumb to your ring finger and press down on the ball again, you will get the feeling of a medium-rare steak. If you then touch your little finger with your thumb and press down on the ball again, you will get the feeling of a well-done steak. However, this will give you the feeling of a shoe sole.