Rump steak in orange-pepper sauce

Name: Rump steak in orange-pepper sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Lamb's lettuce; 2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 1 pinch Sugar; 2 TABLESPOONS Oil; 1 small onion; 2 TABLESPOONS clarified butter; 4 Rump steaks (approx. 200 g each); 2 Oranges; 200 g Whipped cream; 2 TEASPOONS pickled green pepper; 7-10 Tbsp Curry; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Lamb's lettuce
2 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
1 pinch Sugar
2 TABLESPOONS Oil
1 small onion
2 TABLESPOONS clarified butter
4 Rump steaks (approx. 200 g each)
2 Oranges
200 g Whipped cream
2 TEASPOONS pickled green pepper
7-10 Tbsp Curry
7-10 Tbsp Aluminium foil

Directions

1
Wash the salad thoroughly and drain in a sieve. For the vinaigrette season vinegar with salt, pepper and sugar. Fold in the oil. Peel and finely dice the onion and add it to the vinaigrette.
2
Heat clarified butter in a large frying pan. Fry the steaks in it for 1 minute on each side. Then fry on medium heat for 2-3 minutes on each side. Remove and salt lightly. Wrap the steaks in aluminium foil and keep warm
3
Squeeze 1 orange. Deglaze the gravy with cream and orange juice. Let it boil down a little bit until the sauce thickens. Add green pepper. Season orange sauce with curry, salt and ground pepper. Peel the remaining orange so that the white skin is completely removed. Cut out the pulp between the parting skins. Heat briefly in the sauce
4
Turn the salad loosely in the vinaigrette. Serve with steaks and orange sauce. Add crispy baguette