Rump steak with fennel vegetables and potato talers

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel the potatoes and boil them in salted water for about 20 minutes. In the meantime, cut the bacon into small cubes and fry them in a pan until golden brown. Peel and finely dice the onions, add them to the bacon and fry them briefly. Drain bacon on a sieve. Press potatoes through a potato ricer.

2. 2

   Stir in the bacon-onion mixture, egg yolk and flour, season with salt and pepper. Form small balls with floured hands and flatten them into talers. Clean, wash and slice the fennel. Keep the fennel green. Heat the fat in a pot, sauté the fennel slices and salt them. Add cream and bring to the boil. Cover and cook for about 10 minutes. Wash the rump steaks, dab dry. Heat 2 tablespoons of oil in a frying pan and fry the meat for about 5 minutes on both sides. Take the steaks out, salt and keep warm.

3. 3

   Cover and cook for about 10 minutes. Wash the rump steaks, dab dry. Heat 2 tablespoons of oil in a frying pan and fry the meat for about 5 minutes on both sides. Take the steaks out, salt and keep warm. Heat the rest of the oil in a frying pan and fry the potato thalers for about 2 minutes on each side until golden brown. Sprinkle steaks with coarsely crushed coloured pepper. Arrange the steaks, potato thalers and fennel vegetables on plates and garnish with fennel greens

4. 4

   Per portion 3690 kJ/ 880 kcal