John Myers
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Rump Steaks with Pepper Sauce
The perfect rump steaks with pepper sauce recipe with a picture and simple step-by-step instructions.
Rump steaks with pepper sauce
- 2 Rump steaks
- Salt to taste
- Spice mixture ~ honey rum pepper ~ to taste
- 2 tbsp Oil
sauce
- 1 Shallot
- 1 tsp Butter at room temperature
- Gourmet pepper, salt, to your taste
- 2 tbsp Sherry vinegar
- 100 ml Veal stock
- 100 g Creme fraiche Cheese
- Aluminum foil
Rump steaks
- Wash the rump steaks under the tap and pat dry with kitchen paper. Take a pan and heat it with oil. Add the rump steaks and fry for 2 to 4 minutes on each side, depending on the degree of doneness.
- Remove and place on a large piece of aluminum foil. Salt and pepper there. Then wrap / wrap and let rest.
sauce
- Peel the shallot and place in a lightning chopper, chop. Then put butter in a saucepan and let it heat up. Add the finely chopped shallots and sauté in them until translucent. Add gourmet pepper to taste. Then pour in vinegar, bring to the boil and let it boil down briefly.
- Add the veal stock and cook the whole thing openly again for 5 minutes until it is reduced by half. Stir in the creme frâiche, heat briefly and season the sauce with salt. Unpack / wrap the deigned rump steaks and stir the roast juice that has leaked into the sauce.
- Now place the rump steaks on two flat plates and serve with the sauce. There was also French fries from the hot air fryer & cucumber salad.
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