Rump Steak with Veal Jus
with truffle-parm fries & a crisp salad
Botersla bevat wel 2 tot 4 keer meer bladeren dan gewone sla. Daarnaast zijn de blaadjes ongeveer even groot en zijn ze mals en zacht van smaak.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ head
Butter lettuce
250 g
Potatoes
4 milliliters
Truffle-style olive oil
½ piece
Red onion
¼ sachet(s)
Dried oregano
1 piece
Bay leaf
½ piece
Persian cucumber
piece
[Persian] cucumber
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
60 g
Veal jus
(Contains Celery)
1 piece
Beef tenderloin
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ teaspoon
Mustard
½ tablespoon
Olive oil
1.5 tablespoon
[Plant-based] butter
2.5 teaspoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Take the steak out of the fridge and allow it to reach room temperature. Wash or peel the potatoes and cut into fries of 1cm thickness. Transfer to a bowl along with the oregano and a drizzle of olive oil, then season with salt and pepper and toss well to coat. Transfer to a parchment-lined baking sheet and bake in the oven for 30 - 40 minutes or until golden-brown, tossing halfway. In the meantime, grate the Parmigiano Reggiano and scatter it over the fries during the final two minutes of cooking.
Chop the onion. Melt half of the butter in a saucepan and fry the onion for 1 - 2 minutes over medium-high heat. Add the veal jus, the bay leaf and half a teaspoon of red wine vinegar per person. Allow to reduce and thicken for 10 - 12 minutes.
In a salad bowl, combine half of the mayonnaise with the mustard and the rest of the red wine vinegar. Season the dressing to taste with salt and pepper.
Chop the cucumber into crescents. Remove the outer leaves and the core of the butter lettuce and discard. Halve the butter lettuce and finely shred it, then transfer to the salad bowl along with the cucumber. Toss well to combine with the dressing.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Pat the steak dry and season with salt and pepper. When the oil is nice and hot, fry the steak for 1 - 3 minutes per side. Add the rest of the butter during the final minute of cooking. Remove the steak from the pan, season with pepper and allow to rest under aluminium foil.
Serve the fries on plates, drizzle with the truffle-style oil and serve with the rest of the mayonnaise. Serve the steak and the veal jus alongside. Serve the salad on the side.