Gratinated rump steaks with potato and mushroom crust

Name: Gratinated rump steaks with potato and mushroom crust
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 large potatoes (about 400 g); 3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 150 g small mushrooms; 1 small onion; 2-3 stem(s) Thyme; 1⁄2-1 Tsp Mustard seed; 50 g Whipped cream; 125 g Mozzarella; 2 Rump steaks (approx. 200 g each)

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 large potatoes (about 400 g)
3 TABLESPOONS Oil
7-10 Tbsp salt, pepper
150 g small mushrooms
1 small onion
2-3 stem(s) Thyme
1⁄2-1 Tsp Mustard seed
50 g Whipped cream
125 g Mozzarella
2 Rump steaks (approx. 200 g each)

Directions

1
Peel and wash the potatoes and slice or slice them thinly. Heat 2 tablespoons of oil in a pan and fry the potato slices for 12-15 minutes while turning them until crispy. Season with salt and pepper.
2
Clean the mushrooms, wash them briefly if necessary and cut them in half. Peel and finely chop the onion. Wash thyme, shake dry and chop.
3
Remove the potatoes from the pan. Fry the mushrooms, onion and mustard seed in hot frying fat for approx. 3 minutes, turning. Add cream and thyme. Season with salt and pepper. Finely dice the mozzarella.
4
Preheat the grill of the oven (electric oven: 250 °C). Line a baking tray halfway with baking paper. Pat the steaks dry, cut the fat edge several times. Heat 1 tablespoon of oil in a pan. Fry the steaks for 2-3 minutes on each side.
5
Season with salt and pepper.
6
Put the steaks on the tray. Spread potato slices and mushroom cream on top. Sprinkle with mozzarella and then grill under the hot grill for 3-4 minutes.