Beef Rump Steak on Roasted Fennel with Oyster Mushroom …

A delicious mushroom dish for any occasion!

Halve the fennel, trim the green, cut into one and a half centimeter thick slices, cut out the stalk only very briefly. Peel onions, cut into fine cubes. Skin and press garlic.

Rub oyster mushrooms well with kitchen paper, remove leaves from stem, cut in half. Peel and core tomatoes, cut fillets. Season rump steak with pepper. Cut cress into small pieces.

Heat frying pan with clarified butter, roast fennel slices on both sides, season with salt and pepper. Roast rump steaks in hot rapeseed oil on both sides to the point, in the same frying pan fry oyster mushrooms all around, warm tomato fillets with, season steak with salt, mushrooms and tomatoes with salt and pepper.

Sauté onions in hot clarified butter until translucent, add peppercorns, extinguish with brandy, pour veal stock, simmer on low heat and add whipped cream, reduce. Heat butter with garlic in frying pan, toast bread slices on both sides until golden. Cut meat into diagonal tranches.

Serve:

Arrange fennel and bread slices alternately on plates, place meat slices on top, cover with pepper cream. Arrange oyster mushrooms, tomato fillets evenly on top and garnish with cress.

385 Kcal – 17 g fat – 42 g egg white – 13 g carbohydrates – 1 Be (bread unit) : O title : Beef rump steak on roasted fennel with : > oyster mushrooms and.

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