Rumpsteak with Arugula and Balsamic Sauce

Ingredients

• 4 rump steaks (220 g each, 2 cm thick)
• Salt
• ground pepper
• 2 tbsp peanut oil
• 150 g arugula
• 1 Garlic clove
• 1 tsp fennel seeds
• 1 red chili pepper
• 4 tbsp balsamic vinegar
• 8 tbsp red wine
• 2 tsp Tomato paste
• 150 ml beef stock (from a can)

Instructions

1. 1.

   Season the rump steaks with salt and pepper. Heat peanut oil in a pan. Sear the steaks for 2 minutes per side. Remove from heat and let rest for 3 minutes. Return to the stove and cook for another 8 minutes, turning occasionally.

2. 2.

   Wash and rinse the arugula, then drain. Peel the garlic and finely dice it. Roughly chop the fennel seeds. Slice the chili pepper open, remove the seeds, rinse, and finely chop the flesh. Mix the vinegar with red wine, tomato paste, and beef stock.

3. 3.

   Take the steaks out of the pan. Briefly sauté the garlic, fennel, and chili in the cooking fat. Add the vinegar mixture and simmer for 1-2 minutes while stirring. Season with salt and pepper.