Rump steak with horseradish sauce

Name: Rump steak with horseradish sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 400 g Potatoes; 1 medium sized tomato; 2 Rump steaks (approx. 180 g each); 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 2 (approx. 300 g) medium zucchini; 1 TABLESPOON Olive oil; 1 teaspoonful of granulated broth; 1/2 package (125 ml) Horseradish cream sauce; 7-10 Tbsp red berries and parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

400 g Potatoes
1 medium sized tomato
2 Rump steaks (approx. 180 g each)
1 TABLESPOON Oil
7-10 Tbsp Pepper
7-10 Tbsp Salt
2 (approx. 300 g) medium zucchini
1 TABLESPOON Olive oil
1 teaspoonful of granulated broth
1/2 package (125 ml) Horseradish cream sauce
7-10 Tbsp red berries and parsley

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. In the meantime clean, wash and slice the tomato. Dab rump steaks dry with kitchen paper. Cut the fat edge deep several times up to the tendon. Heat the oil in a small coated pan. Fry the steaks over a high heat for about 1 minute on each side. Season with some pepper. Fry over medium heat for about 6 minutes, turning the steaks. Only then salt lightly. Fry the tomato slices briefly. In the meantime wash, clean and slice the zucchini. Heat up the olive oil. Fry the zucchini briefly while turning. Sprinkle with granulated stock and add 5-6 tablespoons of water. Braise at low heat in a closed pot for about 4 minutes. Season with a little pepper. Heat the horseradish cream sauce in a small saucepan while stirring. Drain the potatoes, steam briefly. Serve with steaks and zucchini. Crumble red berries in your hand and sprinkle over meat and vegetables. Garnish with parsley and possibly lemon peel and a tomato rose. Add the sauce in a small sauce boat. Garnish with strips of lemon peel as desired
2
Glass: Theresienthal
3
green cloth: Table Fashion