Rump steaks with mandarin sauce

Name: Rump steaks with mandarin sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g mainly waxy potatoes (e.g. Secura); 1/2 bunch Thyme; 7-10 Tbsp Salt; 4 TABLESPOONS Oil; 1 Garlic clove; 4 (200 g each) Rump steaks; 20 g Pine nuts; 7-10 Tbsp black pepper; 200 ml Beef bouillon; 7-10 Tbsp Juice of 2 mandarins (75 ml); 1 TEASPOON clear honey; 2 TEASPOONS Balsamic vinegar; 1 TABLESPOON dark sauce thickener; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g mainly waxy potatoes (e.g. Secura)
1/2 bunch Thyme
7-10 Tbsp Salt
4 TABLESPOONS Oil
1 Garlic clove
4 (200 g each) Rump steaks
20 g Pine nuts
7-10 Tbsp black pepper
200 ml Beef bouillon
7-10 Tbsp Juice of 2 mandarins (75 ml)
1 TEASPOON clear honey
2 TEASPOONS Balsamic vinegar
1 TABLESPOON dark sauce thickener
baking paper

Directions

1
Peel, wash and slice the potatoes. Wash the thyme, dab dry, put some aside for garnishing, remove remaining leaves. Mix potatoes with thyme, salt and 2 tablespoons of oil. Cover baking tray with baking paper. Spread potatoes on top.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. In the meantime, peel garlic and cut into fine sticks. Wash the meat and dab dry. Fry the pine nuts in a pan without fat until golden brown, set aside. Heat 2 tablespoons of oil in the pan, fry the steaks on each side for 3-4 minutes. Remove, season with salt and pepper and keep warm. Deglaze frying fat with hot broth. Add garlic, tangerine juice and honey, simmer for 1-2 minutes. Add vinegar, stir in sauce thickener. Season sauce with salt and pepper.
3
Remove, season with salt and pepper and keep warm. Deglaze frying fat with hot broth. Add garlic, tangerine juice and honey, simmer for 1-2 minutes. Add vinegar, stir in sauce thickener. Season sauce with salt and pepper. Arrange rump steaks with sauce and potatoes. Sprinkle with pine nuts and garnish with thyme