Rump Steak with Fake Gravy

For the sauce: Cut the onion, the carrot and the piece of celeriac into small cubes. In the saucepan, fry the diced ham in clarified butter until crispy and also briefly fry the braised vegetables. Sprinkle in the flour and brown slightly.

Extinguish with the beef broth, bring to a boil, add the paradeis pulp and the spices and cook at low temperature for half an hour.

Briefly rinse the rump steak and rub it well dry. Fry in hot clarified butter for 1 minute on each side, season with salt and season with pepper. Then continue to roast at reduced temperature for 2 min on each side, turning only once to the other side if possible.

Wrap the meat in aluminum foil and rest in the heated convection oven at 70 degrees for 5 min. In the meantime, sieve the sauce and season.

Remove the steak from the stove, and the gravy in the aluminum foil to the sauce form. Stir again briefly and bring to the table.

Tip: Always use aromatic spices to refine your dishes!

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