Grilled Rump Steak

According to calculations of Romain Wack, the dish is designed for two people and costs about 9, 80 euros.

Steak grille (Grilled rump steak) is one of the most popular dishes in France. It goes very well with a sauce bearnaise and French fries.

Remove the skin from the potatoes and cut them into 1 cm thick and 5-6 cm long sticks. Wash, drain in a colander and carefully dab with a kitchen towel (so that you don’t get hurt by the resulting water splashes when frying). Deep fry the potato sticks at 120-130 degrees for 7-8 minutes, drain and rest until golden just before serving.

Heat a sauce boat with hot water and set aside. Clarify the butter. Chop the shallots into very small pieces.

Take a saucepan, grind pepper into it, make the chopped tarragon stems and the very finely chopped shallots in the vinegar and reduce the liquid to three quarters and cool slightly. Put the saucepan in a water bath or keep it on a very low flame to reduce the heat (the saucepan must be only lukewarm, otherwise the bearnaise sauce will not rise). Break and separate the egg. Add the egg yolks to the saucepan and whisk the liquid until it has the consistency of a cream. Now carefully fold in the clarified butter, one tablespoon at a time. Add salt and strain the sauce through a hair sieve. Add the finely chopped and washed

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