Pepper rump steak with sage butter with braised tomatoes and pesto ribbon noodles

Name: Pepper rump steak with sage butter with braised tomatoes and pesto ribbon noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 5-6 Stem(s) Sage; 75 g Butter; 7-10 Tbsp Salt; 400 g Tagliatelle Noodles; 350 g Vine tomatoes; 4 Beef rump steaks (approx. 180 g each); 3-4 Tsp Oil; 2-3 TABLESPOONS dry white wine; 7-10 Tbsp Pepper; 4 TABLESPOONS Basil pesto; 7-10 Tbsp colourful pepper from the mill; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

5-6 Stem(s) Sage
75 g Butter
7-10 Tbsp Salt
400 g Tagliatelle Noodles
350 g Vine tomatoes
4 Beef rump steaks (approx. 180 g each)
3-4 Tsp Oil
2-3 TABLESPOONS dry white wine
7-10 Tbsp Pepper
4 TABLESPOONS Basil pesto
7-10 Tbsp colourful pepper from the mill
7-10 Tbsp Cling film

Directions

1
Wash sage, shake dry and pluck leaves from the stems. Chop 3/4 finely and stir with butter and 1/2 tsp salt until smooth. Put as a thick strip on a piece of foil. Wrap tightly in the foil to a roll and chill.
2
Cook the pasta in boiling salted water according to the instructions on the packet.
3
Wash the tomatoes, grate them dry and quarter them. Dab meat dry and season with salt. Brush a grill pan with 1-2 tsp. oil and heat. Sauté the steaks in it for about 3 minutes on each side.
4
In the meantime heat 2 teaspoons of oil in a small pan. Fry the remaining sage leaves briefly. Add the tomatoes and fry for about 1 minute. Deglaze with wine. Season to taste with salt and pepper.
5
Drain the pasta and arrange on plates with pesto, braised tomatoes and steaks. Wrap sage butter from the foil and cut into slices. Place on the steaks and sprinkle with coloured pepper.