Rump Steak with Herb Crust

Rinse and dry rump steaks, score fat edges.

Peel and dice the onion. Sauté in one third of the hot oil. Cool.

Rinse and dry kitchen herbs. Pluck off leaves and chop. Mix herbs, onion, egg yolk and flour. Season.

Heat remaining oil, fry steaks heartily for two to three minutes. Salt, season with pepper, place in a baking dish. Spread with mustard. Spread herb mixture evenly on top. Roast in heated oven at 225 °C for ten to fifteen min.

In the meantime, clean and rinse the peppers and cut them into pieces. Steam in hot fat for about ten minutes until soft. Add herb leaves. Season to taste. Serve with steak.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!

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