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🍽️ Rosemary Steaks with Plum Mushroom Sauce and Crispy Potato Dumplings

665 kcal · 30 min · 4 servings

Rosemary Steaks with Plum Mushroom Sauce and Crispy Potato Dumplings Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Rinse the steaks under cold water.
  3. 3. Pat the meat completely dry with a kitchen towel.
  4. 4. Let the steaks rest at room temperature for a short time.
  5. 5. Clean the mushrooms with a damp cloth if necessary.
  6. 6. Cut the mushrooms into eight equal pieces.
  7. 7. Wash the plums thoroughly.
  8. 8. Halve the plums and remove the pits.
  9. 9. Cut the plum halves into thin wedges.
  10. 10. Halve the shallot and peel it.
  11. 11. Dice the shallot into very small pieces.
  12. 12. Rinse the rosemary sprig.
  13. 13. Shake the rosemary dry.
  14. 14. Strip the rosemary needles from the stems.
  15. 15. Finely chop the rosemary needles.
  16. 16. Bring about four liters of water to a boil in a large pot.
  17. 17. Add a generous splash of salt to the boiling water.
  18. 18. Add the potato dumplings to the bubbling salted water.
  19. 19. Cook the dumplings without a lid for about ten minutes.
  20. 20. Keep the water gentle but not boiling during the cooking process.
  21. 21. Heat one tablespoon of oil in a large frying pan over high heat.
  22. 22. Season the steaks generously with salt.
  23. 23. Sear the steaks in the hot oil on both sides.
  24. 24. Allow the cooking time to be about two minutes per side.
  25. 25. Pepper the steaks to taste.
  26. 26. Place each steak on a piece of aluminum foil.
  27. 27. Fold the aluminum foil in half to make it more stable.
  28. 28. Distribute one teaspoon of butter on each steak.
  29. 29. Sprinkle half of the chopped rosemary needles over the meat.
  30. 30. Seal the aluminum foil tightly into a packet.
  31. 31. Place the meat packets in the preheated oven.
  32. 32. Finish cooking the steaks in the oven for about ten minutes.
  33. 33. Leave the pan with the pan juices aside for now.
  34. 34. Heat two tablespoons of oil in the pan juices of the pan over medium heat.
  35. 35. Fry the mushrooms together with the diced shallot.
  36. 36. Let the mixture fry for about five minutes.
  37. 37. Add the plum wedges to the pan.
  38. 38. Add one tablespoon of butter to the pan.
  39. 39. Continue to fry everything together for about three minutes.
  40. 40. Season the mushroom-plum mixture with salt and pepper.
  41. 41. Remove the finished potato dumplings from the water with a slotted spoon.
  42. 42. Let the dumplings drain well in a sieve.
  43. 43. Empty the pot and clean it thoroughly.
  44. 44. Heat two tablespoons of butter in the clean pot over medium heat.
  45. 45. Add the remaining chopped rosemary to the melting butter.
  46. 46. Fry the potato dumplings in the rosemary butter for about two minutes.
  47. 47. Take the meat packets out of the oven.
  48. 48. Carefully unwrap the aluminum foil.
  49. 49. Pour the released meat juices into the mushroom pan.
  50. 50. Season the sauce again with salt and pepper if necessary.
  51. 51. Plate the steaks, the dumplings, and the mushroom-plum sauce.
  52. 52. Serve the dish immediately while hot.

Nutrition per serving