Rump steak with flower pepper butter and elderberry vinaigrette

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Thoroughly mix butter and lemon juice with a fork, season well with salt. Put the butter mixture as an oblong rounded strip on a piece of cling film. Roll up, forming a firm roll. Keep cold.

2. 2

   Peel and finely dice the shallots. Shake out elderflowers and wash briefly in standing water, drain on kitchen paper. Remove the flowers with a fork. Mix shallots, approx. 1/4 of the elderflowers, vinegar and elderflower syrup, fold in olive oil, season with salt and pepper, put vinaigrette aside.

3. 3

   Dab meat dry and cut into 4 steaks of equal size. Cut the fat edge or tendon of each piece. Heat 2 tablespoons of sunflower oil in two pans. Fry 2 steaks on each side for 3-4 minutes over high heat. Remove, season with salt and pepper, wrap in aluminium foil and leave to rest for 5-10 minutes.

4. 4

   Select the lettuce and flowers, wash and pat dry. Put plenty of coarse pepper and the remaining elderflowers on a kitchen board. Unroll butter and roll in the blossom pepper. Cut off 4 slices (each approx. 1 cm thick) from the butter roll, rest

5. 5

   Arrange salad, flowers and meat on plates. Drizzle salad with vinaigrette. Place a slice of flower butter on each steak. Serve with farmhouse bread.

Nutrition Facts

KCAL
390 kcal

CARBS
3 g

FATS
27 g

PROTEINS
33 g