Pauls beef rump steak with field gold

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash the meat briefly under cold running water, dab well with kitchen paper. Do not put wet meat in the pan, otherwise the fat will splatter properly and the meat will not brown properly.

2. 2

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Heat 2 tablespoons of oil in an ovenproof pan (e.g. made of cast iron). The oil is hot enough if it flows like water when it is turned in the pan.

3. 3

   Place the steaks in the pan and fry them vigorously on all sides for approx. 30 seconds. Turn the meat with tongs or two spoons, not with a fork. If you prick the steaks, the juices would leak out and the meat would become tough and dry.

4. 4

   Now season the steaks with salt and pepper. Then put the steaks in the pan in the oven. If you want your steak medium, leave it in the oven for 5-6 minutes, if you prefer it through, cook it for 10-12 minutes.

5. 5

   Wrap the steaks in aluminium foil and let them rest for about 10 minutes. Put the pan with the frying fat aside.

6. 6

   Cut the potatoes into slices about 3 mm thick. Heat the remaining oil (2 tablespoons) in a second pan. Add the potato slices bit by bit and fry over high heat until golden brown. Carefully toss the pan in between.

7. 7

   Peel and halve the onion and cut into fine half rings. Add to the potatoes and fry briefly. Season with salt and pepper.

8. 8

   Wash the thyme and shake dry. Peel the garlic clove and crush it briefly with the ball of your hand. Wrap the steaks from the aluminium foil and heat them up slightly in the pan on the hotplate again. Add butter, thyme and garlic and drizzle the cooking fat over the steaks several times.

9. 9

   Cut the steaks in half at will. Serve with roast potatoes, drizzle roasting fat over it and sprinkle herbs over it.