Rump steak with beetroot chips and sour cream

Name: Rump steak with beetroot chips and sour cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g beetroot; 400 ml + 2 tablespoons sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Rump steaks (à approx. 175 g); 1/2 bunch Chives; 125 g Fresh cream; 125 g Low-fat curd; 3 TABLESPOONS Wine vinegar; 1 TABLESPOON Sugar; 7-10 Tbsp Kitchen paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g beetroot
400 ml + 2 tablespoons sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Rump steaks (à approx. 175 g)
1/2 bunch Chives
125 g Fresh cream
125 g Low-fat curd
3 TABLESPOONS Wine vinegar
1 TABLESPOON Sugar
7-10 Tbsp Kitchen paper

Directions

1
Peel the beetroot (it is best to put on rubber gloves) and cut into thin slices with a kitchen slicer. Heat the oil to approx. 170 °C. Fry beetroot slices in portions for 3-6 minutes.
2
Remove the chips and let them drip off on kitchen paper. Season with salt and pepper. Wash the meat, dab dry and season with salt. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 4-6 minutes while turning.
3
Remove and leave to rest in a warm place. For the sour cream, wash the chives, shake dry and cut into small rolls. Mix crème fraîche, quark, chives, vinegar and sugar.
4
Season with salt and pepper. Season steaks with pepper and arrange on plates with chips and sour cream.