Rump Steak with Fennel and Diced Tomatoes


Rating: 4.00 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:









Instructions:

Season the rump steaks with salt and season with pepper. Heat the clarified butter in a frying pan and roast the steaks on both sides for 4-5 min each. Remove and keep warm. Skin the tomatoes, remove the seeds and cut them into cubes. Sauté them in the roast stock with the butter. Season with salt and pepper. Quarter the fennel bulbs and cook them in salted water. Arrange the steaks on the diced tomatoes. Serve the fennel with it and small boiled potatoes.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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