Rump steak with Café de Paris sauce, potato noodles and bean and bacon packet (cooking school)

Name: Rump steak with Café de Paris sauce, potato noodles and bean and bacon packet (cooking school)
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Shallots (approx. 40 g); 100 g + 3 tablespoons soft butter; 1 TEASPOON Capers; 1 Anchovy fillet; 3 TSP Tomato ketchup; 1 TEASPOON Mustard; 1 TEASPOON Cognac; 1/2 TEASPOON dried marjoram; 1 TABLESPOON Worcester sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Princess beans; 4 Rump steaks (approx. 250 g each); 20 g clarified butter; 500 g Fresh pasta (refrigerated shelf); 7-10 Tbsp freshly grated nutmeg; 8 discs Bacon; 50 g Whipped cream; 7-10 Tbsp Aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Shallots (approx. 40 g)
100 g + 3 tablespoons soft butter
1 TEASPOON Capers
1 Anchovy fillet
3 TSP Tomato ketchup
1 TEASPOON Mustard
1 TEASPOON Cognac
1/2 TEASPOON dried marjoram
1 TABLESPOON Worcester sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Princess beans
4 Rump steaks (approx. 250 g each)
20 g clarified butter
500 g Fresh pasta (refrigerated shelf)
7-10 Tbsp freshly grated nutmeg
8 discs Bacon
50 g Whipped cream
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely dice the shallots. Put 100 g butter, shallots, capers, anchovies, ketchup, mustard and cognac into a mixing bowl and puree to a smooth paste with a blender. Stir in marjoram. Season to taste with Worcester sauce, salt and pepper. Chill for about 30 minutes.
2
Wash and clean the beans and cook in boiling salted water for 12-15 minutes. Dab meat dry, season with salt and cut the fat edge. Heat clarified butter in a large pan. Fry the steaks on both sides for about 2 minutes, season with pepper. Wrap the finished steaks in aluminium foil and let them rest for about 5 minutes
3
In the meantime heat 2 tablespoons of butter in a pan and fry the potato noodles for about 10 minutes, turning them over. Season with salt and nutmeg. Pour beans into a sieve, divide into 8 equal portions and wrap with bacon. Heat 1 tbsp. butter in a pan and sauté the bean bundles for approx. 4 minutes, turning. Season with salt and pepper
4
Bring liquid cream to the boil briefly in a saucepan. Add the butter mixture, let it melt and fold in well with a blender. Arrange steaks, potato noodles and bean bundles on plates. Spread the hot sauce Cafe de Paris over them