Rump steak with tomato chutney

Name: Rump steak with tomato chutney
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 300 g Tomatoes; 4 TABLESPOONS Olive oil; 2 TABLESPOONS Mustard seed; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON demerara sugar; 4 Stem(s) Basil; 4 (200 g each) Hoof steaks; 4 discs (approx. 60 g) Mozzarella cheese

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
300 g Tomatoes
4 TABLESPOONS Olive oil
2 TABLESPOONS Mustard seed
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON demerara sugar
4 Stem(s) Basil
4 (200 g each) Hoof steaks
4 discs (approx. 60 g) Mozzarella cheese

Directions

1
Peel and chop the onion. Wash, clean and dice the tomatoes. Heat 2 tablespoons of oil, sauté onion, add tomatoes and mustard seed. Season with salt, pepper and sugar.
2
Boil down for 2 minutes at high heat. Wash the basil, shake dry, pluck leaves from the stems and chop, except for a little to garnish. Stir the basil into the chutney. Wash the meat, dab dry.
3
Heat 2 tablespoons of oil in a large frying pan. Fry the steaks vigorously for 3-4 minutes on each side. Remove the meat, season with salt and pepper and cover each with a slice of cheese. Arrange with chutney on plates and garnish with basil.
4
Ciabatta bread tastes good with it.