Rump Steaks with Hash Browns and Pepper Sauce

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Rump Steaks with Hash Browns and Pepper Sauce
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the steaks
4
Sirloin steaks (ready to cook, each about 180 grams)
freshly ground Pepper
20 grams
2 tablespoons
1 ½ tablespoons
300 milliliters
100 milliliters
2 tablespoons
green Peppercorns (from a jar)
For the hash browns
300 grams
predominantly waxy Potatoes
300 grams
1
1 tablespoon
Nutmeg (freshly grated)
2 tablespoons
Clarified butter (for cooking)

Preparation steps

1.

For the hash browns: peel potatoes and carrots and grate. Wrap both in a damp tea towel and squeeze. Collect resulting liquid to get starch. Add grated vegetables to the starch and add egg and cornstarch. Season with salt and nutmeg. Heat butter in a pan and place 2-3 piles of mixture, flattening with a spoon. Cook for 2-3 minutes per side or until golden brown on both sides. Prepare the rest of hash browns in the same manner. Drain on paper towels and keep warm.

2.
Preheat the oven to 140 ° C top and bottom heat.
3.

For the steaks: rinse meat, pat dry, season with salt and pepper. Heat butter in a pan and sear steaks on both sides on high heat. Finish cooking in preheated oven at 140°C (approximately 285°F) for about 5-10 minutes, depending on desired level of doneness. 

4.

Heat butter in a pan, sprinkle with flour and whisk well. Add borth, cream and whisk well until smooth. Season with peppercorns, salt and pepper and simmer for about 5 minutes on medium heat. Arrange meat and hash browns on plates and drizzle with pepper sauce. Serve.