Rump steak with roasted chanterelles and polenta

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean the chanterelles, wash them thoroughly but briefly, drain well and halve them if necessary. Peel and finely dice the shallot. Wash, clean, quarter and seed the tomato. Cut the flesh into small cubes. Wash thyme, shake dry and chop the leaves of 3 stalks coarsely

2. 2

   Bring milk and 600 ml water to the boil. Add 25 g butter and about 1 teaspoon salt. Stir in semolina. Continue stirring for about 5 minutes at low heat. Cover and leave to swell for a further 15 minutes on the switched off hotplate. Stir from time to time

3. 3

   In the meantime, cut the fat side of the meat with a sharp little knife. Heat 1 tablespoon of oil in a pan and fry the meat for 3-5 minutes on each side, depending on its thickness. Season with salt and pepper. Remove meat from the pan, cover with aluminium foil and leave to rest for 10-15 minutes. Deglaze frying pan with 100 ml water and boil off

4. 4

   Heat 1 tablespoon of oil in a frying pan. Sauté the chanterelles for about 4 minutes, then add the bacon and shallots and fry for another 3-4 minutes. Add the tomatoes and chopped thyme, stir-fry briefly, season with salt and pepper

5. 5

   Grate cheese. Stir cheese and 25 g butter into the polenta, season with salt and pepper. Arrange meat, polenta and chanterelles and sprinkle with broth. Garnish with thyme and serve

Nutrition Facts

KCAL
620 kcal

CARBS
30 g

FATS
29 g

PROTEINS
58 g