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🥗 Juicy Rump Steaks with Crispy Fries, Fresh Carrot Salad, and Herb Butter

724 kcal · 30 min · 4 servings

Juicy Rump Steaks with Crispy Fries, Fresh Carrot Salad, and Herb Butter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
  2. 2. Rinse the rump steaks briefly and pat them dry with a kitchen towel.
  3. 3. Set the steaks aside to let them reach room temperature.
  4. 4. Wash the potatoes thoroughly under running water.
  5. 5. Cut the potatoes into sticks about one centimeter thick for fries.
  6. 6. Place the fries in a bowl and mix them with two tablespoons of oil.
  7. 7. Spread the fries evenly on a baking sheet.
  8. 8. Make sure the fries are not overlapping each other.
  9. 9. Bake the fries in the oven for about 25 minutes until crispy.
  10. 10. Turn the fries once after about 15 minutes.
  11. 11. Clean the bowl you used to toss the fries.
  12. 12. Wash the parsley, chives, and dill thoroughly.
  13. 13. Shake the herbs dry.
  14. 14. Pluck the leaves off the stems.
  15. 15. Finely chop the herbs.
  16. 16. Mix half of the chopped herbs with two tablespoons of oil.
  17. 17. This helps to release the flavors of the herbs better.
  18. 18. Take eight tablespoons of butter that is at room temperature.
  19. 19. Mix the butter with the herb-oil mixture.
  20. 20. Season the herb butter with salt to taste.
  21. 21. Heat one tablespoon of oil in a pan over high heat.
  22. 22. Season the steaks generously with salt on both sides.
  23. 23. Sear the steaks on all sides for about three minutes.
  24. 24. Reduce the heat to a low setting.
  25. 25. Cook the meat for another three to four minutes.
  26. 26. Wrap the finished steaks in aluminum foil.
  27. 27. Let the steaks rest in the foil until you serve them.
  28. 28. Wash the lemons thoroughly.
  29. 29. Halve the lemons.
  30. 30. Squeeze the juice from half a lemon.
  31. 31. Cut the other half of the lemon into four wedges.
  32. 32. Take the cleaned bowl again.
  33. 33. Whisk four tablespoons of lemon juice with two tablespoons of honey.
  34. 34. Add four tablespoons of oil.
  35. 35. Season the dressing with salt, pepper, and a pinch of sugar.
  36. 36. Peel the carrots.
  37. 37. Shave the carrots into thin strips using a vegetable peeler.
  38. 38. Alternatively, you can grate the carrots coarsely.
  39. 39. Add the carrots and the remaining herbs to the bowl with the dressing.
  40. 40. Mix everything well together.
  41. 41. Take the fries out of the oven.
  42. 42. Season the fries with a little more salt.
  43. 43. Plate the fries, steaks, and carrot salad.
  44. 44. Serve the meal with the lemon wedges and the herb butter.
  45. 45. Enjoy your meal!
  46. 46. Tip: If the butter is too cold, rinse a glass with boiling water.
  47. 47. Place the warm glass over the required amount of butter.
  48. 48. After about five minutes, the butter will be soft enough to work with.

Nutrition per serving