Rump steak with garlic

For 4 people
  • 20 g clarified butter
  • 4 (à 2 00 g) Rumpsteaks
  • Salt
  • freshly ground white pepper
  • 2 medium-sized onions
  • 4 medium-sized garlic cloves
  • 4 cl Brandy or cognac
  • 250 g whipped cream
  • 1-2 TL dark sauce binder
  • Parsley
20 minutes
easy
1.
Heat clarified butter in a pan and fry the steaks in it for about 3 minutes on each side. Season with salt and pepper. Peel the onions and finely dice them. Peel and slice the garlic.
2.
Remove the steaks. Briefly sauté the garlic in the frying fat and pour onto the steaks. Take out of the pan and keep warm for a moment. Sauté the onions in the frying fat and deglaze with brandy. Add the cream, bring to the boil and stir in the sauce thickener.
3.
Season with salt and pepper. Arrange the steaks in the sauce on preheated plates and garnish with parsley. Fried potatoes and a fresh salad go well with this.
1 person approx.:
  • 340 kcal
  • 1420 kJ

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