Rump Steak with Tomato and Onion Ragout À La Franziska

Dry heat a coated frying pan, then add the olive oil and sear the steaks for 2 min on each side together with the garlic and rosemary. Season the steaks with salt and pepper and wrap them in aluminum foil together with the garlic and rosemary sprigs and set aside. Then either re-cook for 10 min in the oven heated to 60 °C or continue to roast in the frying pan for 2 min on each side before serving. The steaks will then be medium, i.e. pink on the inside.

For the fried potatoes, melt butter in a frying pan and fry the onion cubes together with the sliced boiled potatoes until golden brown. Season with salt and pepper.

For the tomato and onion ragout, cut the tomatoes, put them in boiling salted water for 10 seconds and then rinse them with ice cold water. Then remove the skin, quarter the tomatoes and remove the seeds. In another frying pan, sauté the onion cubes in olive oil until translucent, then add the tomato fillets. Sauté for two minutes and season with salt and pepper. Finally, add basil cut into strips, finely chopped rosemary needles and thyme.

For the salad, mix a dressing of olive oil and balsamic vinegar pepper, salt, vinegar and sugar. Mix with the colorful salad before serving.

Dressing: Arrange the roasted potatoes with the meat on the plates, the tomato ragout over the steaks form. With the remaining herbs make a herb bouquet.

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