Rump Steaks with Hash Browns and Pepper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 666 cal. | (32 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,311 mg | (33 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 223 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the steaks
- 4 Sirloin steak (ready to cook, each about 180 grams)
- salt
- freshly ground peppers
- 20 grams clarified butter
- 2 Tbsps butter
- 1 ½ Tbsps Pastry flour
- 300 milliliters Beef broth
- 100 milliliters Whipped cream
- 2 Tbsps green peppercorns (from a jar)
- For the hash browns
- 300 grams predominantly waxy potatoes
- 300 grams carrots
- 1 egg
- 1 Tbsp cornstarch
- salt
- Nutmeg (freshly grated)
- 2 Tbsps clarified butter (for cooking)
Preparation steps
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.
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.
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.
