Rump Steaks with Balsamic Vinegar-Apple Sauce and Onion-Earth Apple Puree

For the puree, sauté onions in butter, add sugar. Add the potatoes, season with salt and pepper. Pour in wine and whipping cream, cover and simmer potatoes until soft, stirring a few times. The liquid should be almost completely boiled down at the end.

Preheat oven to 120 degrees. Brown the rump steaks. To do this, place steaks in the hot clarified butter, lift on the spot another time and pool the fat. Place rump steaks in the fat one more time and sear. After turning, season with salt, pepper, add herb sprigs, shallots and garlic and fry.

3. lightly crumple a large piece of aluminum foil, place on a baking sheet and place steaks on it together with aromatics. Roast steaks in heated oven for 15 min.

4. in the meantime, add vinegar and gravy stock to the roasting pan in which the steaks were roasted, form, boil. Then stir apple strips into the sauce. Add butter and let it melt in it.

Press the potato and onion mixture through a potato ricer, season with salt, pepper and freshly grated muscat. Add the parsley.

Remove steaks from heat and rest briefly. Slice rump steaks diagonally across grain, arrange together with sauce, mashed potatoes and beans Garnish with small sprigs of rosemary and thyme.

Beans with bacon:

1. clean beans, cut into pieces, blanch in well salted water. Then cook in iced

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