Rump Steaks in Altbier Mustard Sauce

Campino and Kuddel:

Preheat oven to 60 °C. Dry the rump steaks (they should be at room temperature) with kitchen paper. Heat a heavy frying pan, pour in a dash of peanut oil and roast the steaks at not too high temperature for about 3-4 min per side. Now take them out, wrap them individually in aluminum foil and keep them warm in the stove – this way the meat juices can distribute evenly and won’t run out when you cut them.

For the sauce, add the mustard seeds to the frying pan, extinguish with a dash of red wine, stir off the drippings and boil the wine. Remove the pan from the stove, pour in the demi-glace sauce and let it melt, fold in the mustard. Put it back on the hot stove and bring to a boil.

Finally, pour in the Altbier (if it boils too long, it will become bitter) and let it bubble up again, seasoning carefully (with a dash of Madeira if you like). Also good: whisk in a piece of ice-cold butter, then the sauce must not make more, otherwise it will curdle.

Season the meat with salt and pepper, pour the sauce over it and sprinkle with chopped parsley.

would be flat another recipe.

The classic accompaniment is Altbier, but a good red wine would be just as conceivable.

Our tip: Use your favorite red wine for cooking!

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