Rump steak au gratin

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the tomatoes, grate them dry and clean them. Cut 2 tomatoes into 4 slices each. Cut 1 tomato into quarters, remove seeds and finely dice the flesh. Wash the flesh and dab dry. Heat 1 tablespoon of oil in a pan. Fry the steaks in it for 2-3 minutes on each side.

2. 2

   Remove and place on a baking tray lined with aluminium foil. Season with salt and pepper. Cut mozzarella into 4 wide slices. Cover the steaks with 2 slices of tomatoes and 1 slice of mozzarella. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 6-8 minutes. In the meantime, wash the basil and shake dry. Pluck the leaves, except for a few for garnishing, from the stems and cut into fine strips. Add 1 tablespoon of oil to the frying fat. Add the gnocchi and fry until golden brown all around. Add tomato cubes and sauté briefly. Season with salt and pepper. Add basil and fold in.

3. 3

   Add 1 tablespoon of oil to the frying fat. Add the gnocchi and fry until golden brown all around. Add tomato cubes and sauté briefly. Season with salt and pepper. Add basil and fold in. Arrange gnocchi and steaks on plates. Put 1 teaspoon of pesto on each gnocchi. Garnish with basil and sprinkle with coarse pepper

Nutrition Facts

KCAL
520 kcal

CARBS
38 g

FATS
19 g

PROTEINS
48 g