Stuffed rump steaks
easy
30 mins
30 mins
Ingredients
- 2 medium-sized onions
- 100 g Mushrooms
- 100 g cherry tomatoes
- 1/2 bunch Parsley
- some stem(s) Thyme
- 1 tin(s) (80 g) Liver pâté
- 1 TEASPOON pickled green
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Sherry
- 4 Rump steaks (approx. 180 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 200 g Whipped cream
- 1-2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp wooden skewers
Directions
- 1
Onions peel and cut into slices. Clean, wash and quarter the mushrooms. Wash and halve the tomatoes. Wash herbs and chop finely, except for some parsley for garnishing. Mix liver pate, herbs, green pepper and 1 tablespoon sherry.
- 2
Wash the steaks, dab dry, cut a pocket into them and fill in the liver pâté. Stick with wooden skewers. Heat oil in a pan. Rub steaks with pepper. Fry on each side for about 1 minute, then continue to fry on each side for 2-3 minutes at low heat. Season with salt, remove from the pan and keep warm. Sauté onions and mushrooms in the frying fat. Deglaze with remaining sherry and cream. Bring to the boil and stir in the sauce thickener. Add tomatoes and heat up briefly.
- 3
Season with salt, remove from the pan and keep warm. Sauté onions and mushrooms in the frying fat. Deglaze with remaining sherry and cream. Bring to the boil and stir in the sauce thickener. Add tomatoes and heat up briefly. Arrange rump steaks with sauce on plates. Boiled potatoes taste good with it.
- 4
Plate: shielding thing
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