Rump Steaks

Marinate

1. Wash the two rump steaks, pat dry with paper towels. Then pepper and put in a zippered bag. Add the sprigs of rosemary, clove of garlic and add rapeseed oil. Now close completely, massage in and place in the refrigerator for at least 2 hours or overnight.

Roast & Oven

1. Either after 2 hours or the next day, take the rump steaks out of the zip bag and set aside the rosemary sprigs and the garlic clove. Place the rump steaks on a plate and let rest for half an hour at room temperature.
2. In the meantime, preheat the oven to 120 ° degrees top / bottom heat. Then take a pan to heat it up. Add the rump steaks, rosemary and garlic. Fry for about 2 to 3 minutes on each side. Put the butter in pieces on the rump steaks and melt on top.
3. Put the rump steaks on the baking sheet, which has been previously laid out with paper or brushed with oil. Add rosemary sprigs & garlic. Place the filled baking sheet in the 2nd rack from the bottom and let it cook medium for about 10 to 13 minutes.

sauce

1. In the meantime, prepare the sauce. Wash orange with hot water, pat dry. Peel the peel thinly and set aside. Then squeeze out. Peel / slice shallot into thin slices. Take a saucepan, pour red wine, add the shallot slices & squeezed orange juice, as well as a few peeled orange peel.
2. Bring the whole thing to the boil briefly and then simmer on medium heat for about 5 minutes. Then pass through a sieve and collect the brew in a bowl. Add medium hot mustard, currant jelly & port wine and stir in. Season with salt and gourmet pepper, season to taste. Add the remaining orange peel.

Serving

1. Take the rump steaks out of the oven and let them rest briefly. Sprinkle with salt. Then place on flat plates and serve with the sauce. For this I also made a pan-fried vegetable.