Rump steaks with horseradish and tomato salsa and country potatoes

Name: Rump steaks with horseradish and tomato salsa and country potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 4 Tomatoes; 1 piece(s) (approx. 1,5 cm) fresh horseradish; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp a few squirts of lemon juice; 4 TABLESPOONS Olive oil; 4 Rump steaks (approx. 300 g each); 3 TABLESPOONS Oil; 800 g waxy potatoes; 20 g clarified butter

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
4 Tomatoes
1 piece(s) (approx. 1,5 cm) fresh horseradish
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp a few squirts of lemon juice
4 TABLESPOONS Olive oil
4 Rump steaks (approx. 300 g each)
3 TABLESPOONS Oil
800 g waxy potatoes
20 g clarified butter

Directions

1
For the salsa, peel and finely dice the onion. Wash, quarter, seed and finely dice the tomatoes. Wash, peel and grate horseradish. Mix onion, tomatoes and horseradish. Season with salt, pepper, sugar and lemon juice. Mix in olive oil
2
Cut the fat edge of the steaks with a sharp knife. Heat the oil in two portions in a pan, add 2 steaks each and fry them on each side for about 2 minutes at high heat. Then season with salt and pepper. Place on a baking tray and bake in a preheated oven (electric cooker: 80 °C) for approx. 30 minutes
3
Wash the potatoes thoroughly and cut into slices. Heat clarified butter in a large frying pan, add potatoes and fry over high heat while turning. Then fry over a low to medium heat for 20-25 minutes. Turn several times. Season with salt and pepper
4
Take steaks out of the oven. Arrange steaks, some salsa and potatoes on plates. Add the rest of the potatoes