Rump steak with horseradish tomato salsa and country potatoes

Lenora Decker
3 1
60 mins
60 mins


Servings: 4
  • 1 Onion
  • 400 g ripe tomatoes
  • 1 piece(s) (approx. 2 cm) Horseradish (or grated a. d. glass)
  • 4 TABLESPOONS good olive oil
  • 7-10 Tbsp salt, pepper, sugar
  • 7-10 Tbsp a few squirts of lemon juice
  • 4 Rump steaks (à approx. 250 g; 2-3 cm high)
  • 3 TABLESPOONS + some oil
  • 800 g Organic potatoes
  • 2 TABLESPOONS clarified butter


  1. 1

    For the salsa, peel and finely dice the onion. Wash, quarter, seed and finely dice the tomatoes. Wash, peel and finely grate fresh horseradish. Mix onion, tomatoes and horseradish.

  2. 2

    Mix olive oil, salt, pepper, 1 pinch of sugar and lemon juice, stir into the tomato mixture. Preheat the oven (electric cooker: 80 °C/circulating air and gas: not suitable).

  3. 3

    Pat the steaks dry. Cut the fat edge several times with a sharp knife so that the steaks do not bend when roasted. Heat 2 tablespoons of oil in a large frying pan. Fry 2 steaks in it over high heat on each side for approx. 2 minutes.

  4. 4

    Season with salt and pepper and place on an oiled baking tray. Heat 1 tablespoon of oil in the frying fat. Fry the remaining steaks in the same way, season and place on the baking tray. Roast steaks in the oven for approx. 30 minutes (medium).

  5. 5

    In the meantime, wash the potatoes thoroughly and cut them into slices. Heat the lard in a large pan. Fry the potatoes over a high heat while turning. Then fry over a low to medium heat for 20-25 minutes, turning several times.

  6. 6

    Season with salt and pepper. Arrange everything.

Nutrition Facts

670 kcal
27 g
30 g
69 g