John Myers
Contents
show
Ingredients
- 800 g Beef rump steak
- Olive oil
- 500 g Organic hay
- 500 g Meadow herbs (quendel, yarrow, hawthorn, ...)
- Smoked sea salt
- Pepper from the grinder
- 3 cl Hazelnut schnapps
- 200 g Butter
- 100 g Grated white bread
- 1 tsp Mustard with honey
- 2 tsp Spice Mixtures (Cafe de Paris)
- Salt pepper
- Red pesto
Instructions
Gratin mass
- Beat butter until lightly foamy, mix in the crumbs, mustard, spice mixture, salt and pepper. Using baking paper, form an approx. 3 cm thick roll and freeze until ready to use.
Steppe cattle
- Sear the beef rump steak. Deglaze with hazelnut schnapps and flambé. Salt and pepper. Now lay out aluminum foil, lay out organic hay and the meadow herbs. Place the meat and the gravy on top and cover with hay. Wrap well and place on the wire rack. Slide a tray underneath. Roast at 100 degrees for about 80 minutes. Take out of the oven and let rest for another 10 minutes. Remove the hay from the meat and cut into 4 cm thick slices. Brush with pesto and place 2 cm thick slices of gratin mixture on top. Place the pieces of meat in a baking dish and bake for 3-5 minutes at full power until the crust is well browned.
That special something
- If you like, you can add a handful of dried rose petals to the meadow herbs
Nutrition
Serving: 100gCalories: 249kcalCarbohydrates: 4.1gProtein: 16.1gFat: 18.9g
