Rump steak of Sylt Galloway beef with feta cheese and mushrooms

Name: Rump steak of Sylt Galloway beef with feta cheese and mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 4 Rump steaks (200-250 g each); 200 g creamy sheep's cheese; 7-10 Tbsp salt, coarse pepper; 2 TABLESPOONS Butter; 2-3 stem(s) Parsley; 1 baby onion; 300 g Mixed mushrooms (e.g. mushrooms, herb side mushrooms and chanterelles); 2 TABLESPOONS Olive oil; 250 g Whipped cream; 1 TABLESPOON Fresh cream; 2 stem(s) Lemon thyme; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
4 Rump steaks (200-250 g each)
200 g creamy sheep's cheese
7-10 Tbsp salt, coarse pepper
2 TABLESPOONS Butter
2-3 stem(s) Parsley
1 baby onion
300 g Mixed mushrooms (e.g. mushrooms, herb side mushrooms and chanterelles)
2 TABLESPOONS Olive oil
250 g Whipped cream
1 TABLESPOON Fresh cream
2 stem(s) Lemon thyme
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes and boil them with their skins in boiling water for about 20 minutes. Then drain, rinse and peel. Let it cool down a little.
2
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Pat steaks dry. Remove fat layer and tendons. Cut each steak crosswise 4-6 times. Cut sheep's cheese into pieces and stick into the incisions (see
3
Tip). Season steaks with salt and coarse pepper. Place in an ovenproof dish. Turn down the oven temperature (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cook steaks in a hot oven for 12-15 minutes.
4
If necessary, switch on the grill of the oven for 2-3 minutes at the end. Take out, cover the mould with aluminium foil and let the steaks rest for about 10 minutes.
5
Cut the cooked potatoes into cubes (approx. 2 x 2 cm). Melt butter in a pan. Fry the potato cubes all around for about 10 minutes until golden brown. Season with salt and pepper. Wash parsley, shake dry and chop.
6
Add the parsley to the potatoes and flip through. Keep potatoes warm.
7
In the meantime peel and finely dice the onion. Clean the mushrooms, wash them briefly if necessary and dab them dry. Heat the oil in a large pan. Fry the mushrooms for about 5 minutes while turning them. Fry the onion briefly.
8
Stir in cream and crème fraiche. Bring to the boil and simmer for 3-4 minutes. Season with salt and pepper. Wash the thyme, shake dry and remove the leaves. Add the thyme to the mushrooms. Serve everything.