Rump steak with garlic
- 20 g clarified butter
- 4 (à 2 00 g) Rumpsteaks
- span> Salt
- span> freshly ground white pepper
- 2 medium-sized onions
- 4 span> medium-sized garlic cloves
- 4 cl Brandy or cognac
- 250 g whipped cream li>
- 1-2 TL dark sauce binder
- Parsley
20 minutes
easy
- 1. dt>
- 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 li>
- 1420 kJ
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