Rump steak with pepper sauce, gnocchi and pointed cabbage

Name: Rump steak with pepper sauce, gnocchi and pointed cabbage
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Head pointed cabbage (about 500 g); 400 g fresh gnocchi (cooling shelf); 7-10 Tbsp Salt; 4 Rump steaks (180-200 g each); 7-10 Tbsp black pepper; 3 TABLESPOONS Oil; 8 TABLESPOONS Port wine; 500 ml Beef bouillon (instant); 1 TEASPOON dark sauce thickener; 1-2 TEASPOONS pickled green pepper; 1-2 TEASPOONS crushed red pepper; 7-10 Tbsp green pepper panicles

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Head pointed cabbage (about 500 g)
400 g fresh gnocchi (cooling shelf)
7-10 Tbsp Salt
4 Rump steaks (180-200 g each)
7-10 Tbsp black pepper
3 TABLESPOONS Oil
8 TABLESPOONS Port wine
500 ml Beef bouillon (instant)
1 TEASPOON dark sauce thickener
1-2 TEASPOONS pickled green pepper
1-2 TEASPOONS crushed red pepper
7-10 Tbsp green pepper panicles

Directions

1
Clean the pointed cabbage, remove the stalk. Wash cabbage and cut into strips. Cook gnocchi in boiling salted water for 2-3 minutes. Drain. Season steaks all around with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry the steaks on each side for about 3 minutes.
2
Remove meat from the pan and keep warm. Deglaze the meat with port wine, bring to the boil and let it boil down for about 3 minutes. Add beef stock, bring to the boil again and reduce liquid by half.
3
Bind with sauce thickener. Stir in pickled pepper. Blanch cabbage in boiling salted water. In the meantime heat 1 tablespoon of oil in a pan and fry the gnocchi until golden brown. Drain the cabbage, drain and season with red pepper.
4
Arrange steaks, sauce, gnocchi and cabbage on plates and garnish with a pepper pancake.