Rump steak with herb crust
Ingredients:
2 kg Beiried (net each 200 g)
Fat for frying
200 g toast (barked)
150 g butter
Mustard for coating
Lemon juice
4 tablespoons chopped herbs
Garlic, salt, black pepper ground
Process
The rump steak lightly plat and briefly fry in the hot fat on both sides. Season the rump steak with salt and pepper, brush the top with mustard and place on a greased baking sheet. Cream the butter, add the herbs and lemon juice and season. Grate or slice the toast and stir into the butter. Coat the steak evenly and cook in the preheated oven at 200 degrees for about 10 minutes. Serve with roasted potatoes and bacon beans. Of course, the crust can also be applied to other meat dishes.