Rump steak au gratin with potato wedges
easy
25 mins
25 mins
Ingredients
- 1 pack of (600 g) frozen potato wedges
- 400 g frozen peas
- 2 discs Toast
- 1 TABLESPOON light cream cheese preparation (5 % fat)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 4 (150 g each) Beef hip steaks
- 200 ml Vegetable broth (instant)
- 1-2 TEASPOONS dark sauce thickener
- 1 TEASPOON Butter
- 1 Onion
- 7-10 Tbsp Sea salt
- 7-10 Tbsp dried chili flakes
Directions
- 1
Bake potato wedges in the oven according to the instructions on the packet. Blanch peas in salted water for three minutes, drain and rinse under cold water. Cut the rind off the toast. Cut bread into small pieces. Puree 100 grams of peas, toast and cream cheese in the universal chopper.
- 2
Chop 50 grams of peas finely and stir into the mixture. Season pea puree with salt and pepper. Heat oil in a pan. Season the steaks with salt and pepper and fry briefly on both sides. Remove the steaks from the pan, brush one side with the pea puree and grill under the grill for three to four minutes. Deglaze the frying pan with broth. Simmer the sauce for one to two minutes, season with salt and pepper and thicken slightly with sauce thickener. Remove the meat from the oven and let it rest for five minutes. Melt butter. Peel onion and chop finely.
- 3
Simmer the sauce for one to two minutes, season with salt and pepper and thicken slightly with sauce thickener. Remove the meat from the oven and let it rest for five minutes. Melt butter. Peel onion and chop finely. Sauté the diced onion in the butter for one to two minutes, then add the remaining peas and heat. Season peas with salt and pepper. Arrange meat with potato wedges, peas and sauce and sprinkle with some sea salt and chili flakes
Nutrition Facts
560 kcal
59 g
16 g
43 g
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