Rump steak with almond broccoli

Name: Rump steak with almond broccoli
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Rump steaks (à approx. 175 g); 7-10 Tbsp 750 g-1 kg broccoli; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS Oil; 1/8 Red wine or broth; 1 TEASPOON clear broth (instant); 1 TABLESPOON dark gravy thickener; 1 TABLESPOON butter/margarine; 2 tablespoons (30 g) whole shelled almond kernels; 7-10 Tbsp coarse pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Rump steaks (à approx. 175 g)
7-10 Tbsp 750 g-1 kg broccoli
7-10 Tbsp salt, white pepper
2 TABLESPOONS Oil
1/8 Red wine or broth
1 TEASPOON clear broth (instant)
1 TABLESPOON dark gravy thickener
1 TABLESPOON butter/margarine
2 tablespoons (30 g) whole shelled almond kernels
7-10 Tbsp coarse pepper

Directions

1
Dab rump steaks dry with kitchen paper. Cut the fat edge several times
2
Clean and wash broccoli and cut into florets. Cover and steam in little boiling salted water for 6-8 minutes
3
Heat the oil. Fry the steaks in it for about 1 minute on each side. Fry over medium heat for 3-4 minutes on each side. Season and keep warm
4
Add wine and 1/4 l water to the roast. Stir in stock. Bring to the boil and boil down for about 5 minutes. thicken sauce with sauce thickener, season to taste
5
Heat the fat. Chop the almonds and roast them in it. Drain broccoli. Arrange everything. Spread the almonds over the broccoli. Sprinkle steaks with coarse pepper. Serves with: croquettes
6
Drink: light red wine