Rump steak with three kinds of herb butter and baguette

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash the chives and parsley and shake dry. Cut the chives into small rolls. Pluck parsley leaves and chop finely. Cream butter and herbs with the whisk of the hand mixer.

2. 2

   Season to taste with sea salt. Pour butter into a bowl and keep covered and cold until used.

3. 3

   Dab the meat dry and cut it into approx. 2 cm thick pieces. Cut the fat edge or tendon of each piece. Heat oil in two pans. Fry 2 steaks on both sides for 3-5 minutes at high heat.

4. 4

   Remove and leave to rest for 5-10 minutes.

5. 5

   In the meantime, cut the bread in half and slice horizontally. Spread with some herb butter and roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 5 minutes.

6. 6

   Season the meat with sea salt and coarse pepper and serve with baguette and a dollop of herb butter.

Nutrition Facts

KCAL
680 kcal

CARBS
40 g

FATS
40 g

PROTEINS
38 g