Pepper Rump Steak

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 bag (450 g) frozen potato croquettes
  • 750 g Broccoli
  • 7-10 Tbsp Salt
  • 4 Rump steaks (à approx. 175 g)
  • 1-2 TEASPOONS black peppercorns
  • 2 TABLESPOONS Oil
  • 1/8 l dry red wine (or broth)
  • 300 ml clear soup
  • 1 twig fresh or about 1/2 teaspoon dried thyme
  • 1-2 TABLESPOONS dark sauce thickener
  • 7-10 Tbsp white pepper
  • 1-2 TABLESPOONS Butter or margarine
  • 50 g whole peeled almonds

Directions

  1. 1

    Spread the croquettes on a baking tray. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes until golden brown. Clean and wash the broccoli and divide into florets. Steam in little boiling salted water for 6-8 minutes.

  2. 2

    Drain and keep warm. Wash steaks if necessary and dab dry. Cut the fat edge slightly at intervals. Coarsely crush pepper. Heat oil in a large pan. Fry the steaks on each side.

  3. 3

    Continue frying on medium to low heat for 3-4 minutes on each side. Season steaks with salt and coarse pepper and keep warm. Pour red wine and stock into the pan. Wash and add thyme twig.

  4. 4

    Boil off the gravy while stirring. Let everything boil down vigorously for about 5 minutes. Add the sauce thickener, bring to the boil again briefly and season the sauce with salt and pepper. Remove the thyme twig. Heat the fat.

  5. 5

    Roast the almonds until golden brown. Add broccoli and toss briefly. Arrange steaks, sauce, croquettes and almond broccoli on plates.

Nutrition Facts

KCAL
660 kcal
CARBS
41 g
FATS
32 g
PROTEINS
49 g

Categories & Tags

Main DishesMeatBeef