Rump steak with béarnaise sauce
easy
30 mins
30 mins
Ingredients
- 800 g Broccoli
- 7-10 Tbsp Salt
- 4 TABLESPOONS Oil
- 1 (300 g) bag of frozen oven mini rösti
- 4 Rump steaks (approx. 200 g each)
- 7-10 Tbsp Pepper
- 1 (approx. 50 g) pickled gherkin from the jar
- 1 (30 g) Bag of sauce
- 7-10 Tbsp béarnaise
- 125 g cold butter
- 1 TABLESPOON Capers
- 1 TEASPOON medium hot mustard
- 7-10 Tbsp Parsley
Directions
- 1
Clean the broccoli, divide into florets, wash and drain. Peel thick stems and cut into slices. Cook the broccoli in a little salted water for about 10 minutes. Heat 2 tablespoons of oil in a large pan.
- 2
Fry the Rösti in this pan over medium heat for about 5 minutes on each side until golden brown. Wash the steaks and pat dry. Cut the fat edge several times with a sharp knife so that the meat does not bulge during frying.
- 3
Rub the meat with pepper and fry in the remaining oil on both sides for 1 minute. Then fry on medium heat for 2-3 minutes on each side. Salt. For the sauce, finely dice the cucumber. Heat 1/8 litre water.
- 4
Stir in sauce powder and bring to the boil. Over low heat, gradually add butter in small pieces until melted. Stir in capers and gherkin. Season to taste with mustard. Arrange steaks with some sauce, broccoli and rösti on 4 plates.
- 5
Garnish with parsley leaves.
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