Rump steak Hawaii

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put pineapple with juice and 75 g sugar in a pot, bring to the boil, simmer for about 5 minutes and puree. Stir in rum and lemon juice. Put the mixture into a metal bowl and let it cool down. Place in the freezer and freeze for about 2 hours. Whisk the egg white with the whisk of the hand mixer until stiff, sprinkle in icing sugar. Stir the beaten egg whites into the pineapple mixture, freeze for approx. 3 hours, stirring occasionally. Grate cheese finely. Put 4 cheese circles (approx. 13 cm Ø each) on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 6-8 minutes.

2. 2

   Remove and immediately put over 4 glasses to form baskets. Let them cool down. Wash the parsley and pluck the leaves from the stalks. Puree the parsley and 5 tbsp. oil in a tall cup. Wash the cucumber, cut in half lengthwise and remove the seeds. Cut cucumber into thin slices. Heat parsley oil in a frying pan and steam cucumber slices for about 5 minutes. Season to taste with salt and pepper, keep warm. Dab meat dry, season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan. Add the meat and fry for 8-10 minutes, turning. In the meantime, peel onions and cut into rings. Remove meat from the pan, wrap in aluminium foil and leave to rest. Add 1 tbsp. oil and onions to the pan and fry for 2-3 minutes until transparent. Add honey and caramelise briefly.

3. 3

   Dab meat dry, season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan. Add the meat and fry for 8-10 minutes, turning. In the meantime, peel onions and cut into rings. Remove meat from the pan, wrap in aluminium foil and leave to rest. Add 1 tbsp. oil and onions to the pan and fry for 2-3 minutes until transparent. Add honey and caramelise briefly. Add tomato paste and sauté briefly. Deglaze with red wine and vinegar, season to taste with salt, pepper and 1 tsp. sugar. Place cheese baskets on 4 plates. Arrange cucumber vegetables and meat with red wine-onion sauce next to it. Garnish cheese baskets with pineapple leaves and slices if necessary. Remove sorbet from the freezer, form 4 balls. Put the rest of the sorbet back into the freezer and use it for other purposes. Place one ball of sorbet in each basket and serve immediately

4. 4

   Add tomato paste and sauté briefly. Deglaze with red wine and vinegar, season to taste with salt, pepper and 1 tsp. sugar. Place cheese baskets on 4 plates. Arrange cucumber vegetables and meat with red wine-onion sauce next to it. Garnish cheese baskets with pineapple leaves and slices if necessary. Remove sorbet from the freezer, form 4 balls. Put the rest of the sorbet back into the freezer and use it for other purposes. Place one ball of sorbet in each basket and serve immediately

5. 5

   waiting time 5 1/2 hours

Nutrition Facts

KCAL
710 kcal

CARBS
33 g

FATS
34 g

PROTEINS
54 g