Bacon and vegetable bundles for rump steak

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, peel, wash and halve the carrots lengthwise. Peel, wash and cut kohlrabi into sticks about 1 cm wide. Wash the asparagus and cut off the woody ends. Cook the carrots and kohlrabi sticks in boiling salted water with 1 teaspoon sugar for about 8 minutes.

2. 2

   Add the asparagus about 3 minutes before the end of the cooking time. Carefully lift out the vegetables with a skimmer, let them drip off a little and place them on a tea towel.

3. 3

   For the sauce hollandaise cook a reduction and clarify the butter. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Mix maple syrup and vinegar.

4. 4

   Season with salt and pepper. Tie the vegetable parcels. Place them close together on the baking tray, leaving space for the meat on the tray. Sprinkle the maple syrup marinade over the vegetables and bake in a hot oven for about 15 minutes.

5. 5

   Rinse steaks, pat dry. Cut the fat edge several times with a sharp knife so that the steaks do not bend when roasted. Heat 2 tablespoons of oil in a frying pan. Fry 2 steaks in it over high heat on each side for approx. 1 minute.

6. 6

   Season with salt and pepper. Take it out. Heat 1 tablespoon of oil in the frying fat. Fry the remaining steaks in the same way. About 5 minutes before the end of the baking time, place the steaks on the baking tray with the vegetables.

7. 7

   Finish the sauce hollandaise. Arrange vegetable parcels, meat and hollandaise sauce. Serve with baguette.

Nutrition Facts

KCAL
750 kcal

CARBS
20 g

FATS
50 g

PROTEINS
49 g