Rump steaks under a bacon crust with baked potatoes

Billie Wagner
3 2
120 mins
120 mins


Servings: 4
  • 4 Baked potatoes or large potatoes (approx. 250 g)
  • 7-10 Tbsp some + 2 tablespoons oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 discs Toast
  • 7 discs Bacon (breakfast bacon)
  • 2 stem(s) Parsley
  • 75 g + 4 tsp butter
  • 1 Egg
  • 4 Rump steaks (à approx. 250 g; 3-4 cm high)
  • 1 collar Chives
  • 250 g Schmand


  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash potatoes thoroughly, dab dry and spread on an oiled baking tray. Sprinkle with salt. Bake in the oven for approx. 1 1⁄2 hours until they are soft.

  2. 2

    Dice toast for the crust. Cut the bacon crosswise into strips and fry until crispy in a pan without fat. Remove. Fry toast in bacon fat until crispy. Wash parsley, shake dry and chop finely.

  3. 3

    Beat 75 g butter until frothy, stir in egg. Fold in parsley, bacon and toast cubes.

  4. 4

    Dab steaks dry and cut off the fat edges. Heat 2 tablespoons of oil in a frying pan. Fry the steaks on each side over a high heat for 1-2 minutes. Season with salt and pepper.

  5. 5

    Take the potatoes out of the oven. Turn down the oven temperature (electric cooker: 175 °C). Place steaks in an ovenproof dish. Spread the bacon mixture over it. Bake in the oven for 8-10 minutes. Remove from the oven and leave to rest for a while.

  6. 6

    Wash the chives, shake dry and cut into small rolls. Mix with sour cream. Season to taste with salt and pepper. Cut a flat lid off each potato, then cut an oval hole in it.

  7. 7

    Loosen the potato mixture with a teaspoon. Add 1 teaspoon of butter to each and mix into the puree. Season with salt. Add the chive cream. Serve with the steaks. Coleslaw tastes good with it.