Rump steak of Sylt Galloway beef with feta cheese and mushrooms

Bo Carpenter
4 2
60 mins
60 mins


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


  1. 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. 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. 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. 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. 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. 6

    Add the parsley to the potatoes and flip through. Keep potatoes warm.

  7. 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. 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.

Nutrition Facts

770 kcal
32 g
43 g
59 g