DOCUMENT

30 Rump steak with blue cheese butter and a red wine sauce Serves 4 | Preparation time: 60-80 minutes Ingredients For the rump steaks: 2 double rump steaks (400 g each), ready to cook Salt Pepper For the blue cheese butter: 50 g blue cheese 50 g butter 1 tbsp. chives | finely chopped For the vegetables: 300 g green beans | chopped into 3–4 cm pieces 300 ml water 20 g butter 50 g bacon, diced 1 onion | diced 10 cherry tomatoes | quartered 1 tsp. summer savory Salt Pepper For the red wine sauce: 1 tbsp. plain white flour 200 ml meat stock 125 ml red wine Salt Cayenne pepper 1 pinch of sugar For frying: 20 g clarified butter Accessories: Flat, heat-proof plate Cling film Preparation Pre-heat the plate in the drawer on a setting of 4 bar segments for 15 minutes. Rest the rump steaks at room temperature. Place the rump steaks on the plate in the drawer and cook. Knead the blue cheese with the butter and add the chives. Place the mixture onto the cling film, shape into a roll and chill. Bring the water to the boil, add the beans and cook for approx. 15–20 minutes. Drain the water and place the beans to one side. Heat the butter in a saucepan, fry the bacon and onion, add the beans, cherry tomatoes and savory, and season with salt and pepper to taste. Season both sides of the rump steak with salt. Heat the clarified butter in a pan and sear the rump steaks on a high heat for approx. 2 minutes on each side. Season with pepper after searing. Remove the steaks from the pan. Sprinkle the white flour into the roasting juices and fry until lightly browned. Deglaze with the meat stock and red wine and then mix until smooth. Season with salt, cayenne pepper and sugar to taste. Cut the blue cheese butter into discs, place on the meat and arrange on the pre-warmed plates with the vegetables and sauce. Warming drawer settings  Core temperature: 55–60 °C Duration: 45–60 minutes