Braised Rump Steak with Potato Wedges and Roasted Vegetables

(approx. 60 min.):

Remove skin from shallots, cut in half. Remove seeds from peppers and cut into small leaves. Rinse potatoes well, dry and cut into wedges with peel. Remove peel from roasted vegetables, clean and dice. Remove garlic from peel and cut in half. Season steak with salt and pepper, sear briefly on both sides in hot olive oil.

Fry the roasted vegetables in hot olive oil, dust with flour, briefly fry the paradeis pulp, add peppercorns, bay leaf, clove, juniper berries and thyme sprig, pour in beef broth and currant juice and bring to a boil. Then put the roasted steak into the sauce, add rosemary and steam in the heated oven at 160 to 170 °C until tender.

Roast potato wedges in hot olive oil until done. Cut off sage and add, season with salt and pepper. Sauté shallots, peppers and tomatoes with a little bit of chili oil*, flavor with thyme and garlic, season with salt and add bell pepper. Drain the sauce.

Arrange the steak on a plate, cover with sauce, place the vegetables with tomatoes next to it, arrange the potatoes and garnish with thyme.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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