Rumpsteak in Pepper Sauce with Rösti and Vegetables

Ingredients

• 4 rump steaks (pre‑cut, 180 g each)
• Salt
• black pepper (freshly ground)
• 20 g clarified butter
• 2 tbsp butter
• 1.5 tbsp flour
• 300 ml beef broth
• 100 ml heavy cream (at least 30% fat)
• 2 tbsp green peppercorns (jarred)
• 300 g mostly waxy potatoes
• 300 g carrots
• 1 egg
• 1 tbsp Cornstarch
• Salt
• Nutmeg (freshly grated)
• 2 tbsp clarified butter (for frying)

Instructions

1. 1.

   Peel and grate the potatoes and carrots. Wrap them in a damp kitchen towel and squeeze out excess moisture, leaving some starch at the bottom of the bowl. Mix the grated vegetables with the egg and cornstarch. Season with salt and nutmeg. Form the mixture into flat patties and fry in hot clarified butter for 2–3 minutes on each side until golden brown. Repeat for all portions, drain on paper towels, and keep warm.

2. 2.

   Preheat the oven to 140°C (275°F) fan‑forced.

3. 3.

   Wash, pat dry, salt and pepper the steaks, then sear them in a hot pan with melted clarified butter until browned on all sides. Transfer to the preheated oven and cook to desired doneness for 5–10 minutes.

4. 4.

   Melt the butter in the pan, sprinkle flour over it, let it brown slightly, then deglaze with beef broth. Add the cream, whisk vigorously to avoid lumps, stir in peppercorns, salt, and pepper, and simmer on medium heat for about 5 minutes until thickened. Plate the steaks with the vegetable rösti and pour the pepper sauce over them, serving immediately.