Burgundy steaks with rosemary potatoes

Name: Burgundy steaks with rosemary potatoes
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 750 g Shallots; 2 (approx. 250 g) medium-sized carrots; 8 Rump steaks (à approx. 225 g); 7-10 Tbsp salt, pepper; 6-8 TABLESPOONS Flour; 7 TABLESPOONS clarified butter; 1 glass (400 ml) Beef stock; 1⁄2 l Red wine (e.g. Burgundy); 1.5 kg Potatoes; 2 Branches of rosemary; 3-4 Stem(s) Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

750 g Shallots
2 (approx. 250 g) medium-sized carrots
8 Rump steaks (à approx. 225 g)
7-10 Tbsp salt, pepper
6-8 TABLESPOONS Flour
7 TABLESPOONS clarified butter
1 glass (400 ml) Beef stock
1⁄2 l Red wine (e.g. Burgundy)
1.5 kg Potatoes
2 Branches of rosemary
3-4 Stem(s) Parsley

Directions

1
Peel the shallots and halve or quarter them depending on size. Peel, wash and finely dice carrots.
2
Pat the steaks dry. Cut the fat edge several times. Season steaks with salt and pepper and turn in flour. Heat 3 tbsp. clarified butter in a flat roasting pan with lid. Fry the steaks for about 1 minute on each side, remove.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Sauté shallots and carrots in hot frying fat. Season with salt and pepper and remove.
4
Put the steaks in the roaster like roof tiles. Spread the shallots and carrot mixture on top. Pour stock and wine into the roaster and bring to the boil. Cover and braise in the hot oven for about 1 1⁄2 hours. Then braise open for another 1 hour.
5
For the rosemary potatoes, peel, wash and quarter the potatoes. Wash the rosemary, dab dry and remove the needles. Heat 2 tablespoons of clarified butter in a large pan. Brown half of the potatoes in it.
6
Add half the rosemary and fry over a low to medium heat for 15-20 minutes. Turn from time to time. Season with salt and pepper. Place the finished potatoes in an ovenproof dish and place it next to the roaster.
7
Using the remaining lard, potatoes and rosemary, fry another pan of potatoes in the same way. Wash parsley, shake dry and chop finely. Sprinkle steaks with parsley. Add the potatoes.