Rump steak with mushroom crust and fried potatoes

Name: Rump steak with mushroom crust and fried potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 1 kg Mushrooms; 6 TABLESPOONS Oil; 2 Garlic cloves; 8 Stem(s) Thyme; 2 TEASPOONS Porcini powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Rump steaks (approx. 250 g each); 2 TABLESPOONS clarified butter; 1 collar Spring onions; 125 g Bacon cubes

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
1 kg Mushrooms
6 TABLESPOONS Oil
2 Garlic cloves
8 Stem(s) Thyme
2 TEASPOONS Porcini powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Rump steaks (approx. 250 g each)
2 TABLESPOONS clarified butter
1 collar Spring onions
125 g Bacon cubes

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain and rinse with cold water. Peel and let cool off. Clean, wash and finely dice the mushrooms. Heat 4 tablespoons of oil in a large pan.
2
Fry the mushrooms in it until golden brown, turning several times. Peel garlic and chop finely. Wash thyme and shake dry. Remove leaves and chop finely, except for a little bit for garnishing. Mix garlic, porcini mushroom powder and thyme into the mushrooms and fry briefly.
3
Season to taste with salt and pepper.
4
Heat 2 tablespoons of oil in a frying pan. Brown the meat on each side, season with salt and pepper. Remove and place in an ovenproof casserole dish. Spread the mushroom mixture on top. In a preheated oven (electric cooker: 100 °C/ convection oven: 80 °C/ gas: see
5
manufacturer) cook for about 15 minutes. Cut the potatoes into slices. Heat clarified butter in a frying pan and fry the potatoes, turning them several times. Clean and wash spring onions and cut into rings.
6
Add the bacon to the potatoes, fry briefly and season with salt and pepper. Mix in spring onions and remove from heat. Serve the meat with the potatoes. Garnish with thyme.