Sirloin steak with apples and shallots

Ingredients for 4 servings:

• 4 rump steaks (beef rump steak), approx. 200 g each, alternatively veal fillet
• 75 g bacon, streaky, diced
• 5 shallots
• 2 m.-sized apples
• 1 bunch of parsley
• 400 ml beef or veal stock
• 200 ml cider or apple wine
• 1 tbsp powdered sugar
• 3 bay leaves
• salt and pepper
• 3 tbsp oil for frying
• 1 tbsp butter for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Fry the bacon in a pan without fat until crispy and remove. Season the meat with salt and pepper. Peel the shallots and cut into wedges. Wash the apples, peel if necessary, remove the cores and cut the flesh into thin wedges. Wash the parsley, shake dry and chop finely. Heat 2 tablespoons of oil in a pan and fry the steaks for 3 minutes on each side. Remove the meat from the pan and set aside, covered. Add the butter to the pan and heat. Add the apple slices to the butter and toss them, then sprinkle with the powdered sugar and fry until golden brown. Then remove the apple slices. Add the remaining oil to the pan, heat it up and fry the shallots in it. Add the cider and bay leaves and bring to a boil over high heat. Add the beef stock and let the sauce simmer for another 5 minutes. Add the meat and apples to the sauce and season with salt and pepper. Sprinkle the dish with parsley and bacon. Serve with fresh baguette.