Rump steaks with vegetables and mustard sauce
easy
35 mins
35 mins
Ingredients
- 1 Head green cauliflower
- 7-10 Tbsp or Romanesco
- 250 g Broccoli
- 1/4 l Vegetable broth (instant)
- 25 g Butter or margarine
- 25 g Flour
- 200 g Whipped cream
- 4 Rump steaks (approx. 200 g each)
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar Chives
- 2 TABLESPOONS Dijon mustard
- 3 TSP red peppercorns
Directions
- 1
Preparation time: Clean and wash the cauliflower and broccoli and cut them into small florets. Cook the cauliflower in boiling vegetable stock for about 10 minutes. Add the broccoli florets after about 5 minutes and cook.
- 2
Drain the vegetables, catch the broth and keep the florets warm for a short time. Heat the fat in a saucepan and sauté the flour in it until golden brown. Deglaze with stock and cream, bring to the boil and simmer for about 5 minutes.
- 3
Wash the meat, dab dry, cut the fat edges several times so that the meat does not bend when roasted. Fry in hot oil in a pan over high heat on both sides.
- 4
Fry over medium heat for about 3 minutes on each side. Season with salt and pepper. Wash the chives and cut into small rolls, except for a little bit for garnishing. Add mustard and 2 teaspoons of red pepper to the sauce, season with salt.
- 5
Arrange the rump steaks with the vegetables and some sauce. Garnish with remaining chives and red pepper. Add the rest of the sauce.
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