Rump steaks under a bacon crust with baked potatoes
easy
120 mins
120 mins
Ingredients
- 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
Directions
- 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
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
Beat 75 g butter until frothy, stir in egg. Fold in parsley, bacon and toast cubes.
- 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
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
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
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.
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