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🍽️ Juicy beef steaks with creamy pepper sauce and crispy fries

739 kcal · 30 min · 4 servings

Ingredients

• 4 Rumpsteaks (kitchen-ready, á 180 g)
• Salt
• Pepper (from the mill)
• 20 g Ghee
• 12 Cherry tomatoes
• 2 tbsp Butter
• 1.5 tbsp Flour
• 300 ml Beef broth
• 100 ml Whipping cream (at least 30 % fat content)
• 2 tbsp green peppercorns (jar)
• Olive oil (for drizzling)
• Fat (for frying)
• 600 g large, waxy potatoes

Instructions

1. 1. Preheat the oven to 140 degrees Celsius with top and bottom heat.
2. 2. Wash the meat thoroughly and pat it dry with a kitchen towel.
3. 3. Season the meat with salt and pepper.
4. 4. Heat melted beef tallow in a large pan.
5. 5. Sear the meat on all sides until well browned.
6. 6. Place the meat in the preheated oven.
7. 7. Bake the steak for 5 to 10 minutes until it reaches your desired level of doneness.
8. 8. Wash the tomatoes and pat them dry carefully.
9. 9. Place the tomatoes on a baking sheet lined with baking paper.
10. 10. Drizzle the tomatoes with a little olive oil.
11. 11. Season the tomatoes with salt and pepper.
12. 12. Place the tray with tomatoes in the oven with the steaks for the remaining baking time.
13. 13. Melt the butter in the pan you used for the meat.
14. 14. Dust the flour over the melted butter.
15. 15. Stir the mixture briefly until it takes on a light color.
16. 16. Deglaze the pan with the broth.
17. 17. Pour the cream into the liquid.
18. 18. Whisk the sauce vigorously with a whisk to avoid lumps.
19. 19. Stir the peppercorns into the sauce.
20. 20. Season the sauce finally with salt and pepper.
21. 21. Simmer the sauce over medium heat for about 5 minutes until it thickens.
22. 22. Heat the frying oil in a pot to about 165 degrees Celsius.
23. 23. Test the oil temperature by dipping the end of a wooden spoon into the oil.
24. 24. The oil is ready when small air bubbles rise around the spoon handle.
25. 25. Wash the potatoes thoroughly.
26. 26. Cut the potatoes into evenly thick sticks.
27. 27. Pat the potato sticks dry.
28. 28. Add the potatoes in batches to the hot oil.
29. 29. Fry the potatoes for about 5 minutes until they are soft.
30. 30. Remove the potatoes from the oil before they turn brown.
31. 31. Increase the temperature of the frying oil to about 190 degrees Celsius.
32. 32. Add the potatoes again in batches to the hot oil.
33. 33. Fry the potatoes for about 2 minutes until they are crispy and golden brown.
34. 34. Remove the finished fries from the oil.
35. 35. Let the excess oil drain well.
36. 36. Sprinkle the fries with salt.
37. 37. Warm the serving plates.
38. 38. Plate the beef steaks.
39. 39. Add the fries and the oven tomatoes.
40. 40. Drizzle the steak with the pepper sauce.
41. 41. Serve the dish immediately.

Nutrition per serving

• kcal: 739
• Protein: 49 g · Fett/Fat: 47 g · Carbs: 30 g