Rinse the rump steaks under cold running water and pat dry. Peel the shallots and cut them into cubes.

Cook the shallot cubes with the red wine until the liquid has almost evaporated. Let cool a little and fold in the egg yolks.

Finely chop the fresh chervil and tarragon and stir into the shallot cubes. Beat in the cold butter in pieces until a creamy sauce is formed.

Whip the whipped cream until stiff and fold it into the sauce. Season with salt, pepper and lemon juice.

Heat the clarified butter in a pan and fry the steaks over high heat for about 3 minutes on each side. Season with salt and pepper, then fry again on each side for approx. 2 minutes over low heat.

Spread the red wine foam on the rump steaks, bake briefly in the preheated oven at 250 degrees for about 3 minutes.

Serve with baked potatoes, lettuce and vegetables.