Rump steaks with carrots, Teltower turnips and sauce

Name: Rump steaks with carrots, Teltower turnips and sauce
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 100 g Carrots; 150 g Teltow Turnip; 7-10 Tbsp Salt; 1 (approx. 180 g) Rump steak; 1 TABLESPOON Oil; 1/2 package (125 ml) béarnaise sauce; 1 TABLESPOON frozen Italian herbs; 7-10 Tbsp Parsley and slice of lemon

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

100 g Carrots
150 g Teltow Turnip
7-10 Tbsp Salt
1 (approx. 180 g) Rump steak
1 TABLESPOON Oil
1/2 package (125 ml) béarnaise sauce
1 TABLESPOON frozen Italian herbs
7-10 Tbsp Parsley and slice of lemon

Directions

1
Clean, peel and wash carrots and turnips. Cut carrots into pieces. Cook vegetables in boiling salted water for about 15 minutes. In the meantime, cut the fat edge of the meat vertically several times.
2
Heat the oil in a frying pan. Brown the meat well in it and continue to fry over medium heat for 3 minutes. Heat the sauce in a small saucepan. Add 1 tablespoon of herbs. Drain the vegetables and arrange on a plate with the meat and sauce.
3
Sprinkle vegetables with small parsley leaves. Garnish with parsley and lemon slice.