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Rump Steak "Café de Paris"

4 servings

Ingredients

• 200 g Rump steak (sirloin)
• Oil (nach Bedarf)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Anchovy fillet (nach Bedarf)
• Capers (nach Bedarf)
• Lovage (nach Bedarf)
• Parsley (flat-leaf) (nach Bedarf)
• 30 g butter (soft)
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• Matchstick potatoes (nach Bedarf)
• Tomatoes (nach Bedarf)
• Sugar snap peas (nach Bedarf)
• butter (nach Bedarf)
• Endive (nach Bedarf)
• Roquefort dressing (nach Bedarf)

Instructions

1. Season the rump steak (sirloin) with salt and pepper on both sides, brush with oil, and grill or pan-sear over high heat to medium-rare, then arrange on a plate.
2. For the Café de Paris butter, finely chop anchovy fillets, capers, lovage, and parsley, then thoroughly mix with soft butter, salt, pepper, lemon juice, and Worcestershire sauce.
3. Form the butter mixture into a roll or slice and place on the finished steak.
4. Serve with golden-fried matchstick potatoes and sugar peas sautéed briefly in butter and served in hollowed tomatoes.
5. Accompany with endive salad with Roquefort dressing.

Based on a cookbook by Hans Hofer (1964), adapted with AI.