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Matured rump steak with tomatochili sauce with goat cheese au gratin Recipe

Matured rump steak with tomatochili sauce with goat cheese au gratin

Recipe Ingredients for Matured rump steak with tomatochili sauce with goat cheese au gratin

AmountIngredient
4th Rump steaks a gr 200th 100 grams Goat cheese
4 tbsp Oil
2 tbsp Mustard, medium hot
1 tbsp Provencal herbs, dried
1 tbsp Celery powder
1 level tsp Sugar
500 grams tomato sauce
1st red chili pepper something
Salt 1 level tsp
Honey

Matured rump steak with tomatochili sauce with goat cheese au gratin Recipe Directions

Mustard, oil, sugar, celery, herbs mixed into a paste. You may pour a little more oil. The mass will be like a cream or spreadable.

The meat with the paste used to extend from both sides and let ripen for 4 hours either in the blazing sun, in the yogurt maker or in the oven at 40 ° C.

In the meantime cook the sauce. To clean the chilli and chop finely. Simmer together with the honey and tomatoes as long until the mixture is smooth. Season with salt.

Dab the meat with kitchen paper and cook on the grill or frying pan on both sides for 2 minutes each (depending on thickness, more or less).

Cut the meat into strips, cut to the sauce and sprinkled with chopped melt the cheese for 1 minute on grill until the cheese slightly.

Serve with a cucumber salad and baguette.


 

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