Rump steaks under a bacon crust with baked potatoes

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash potatoes thoroughly, dab dry and spread on an oiled baking tray. Sprinkle with salt. Bake in the oven for approx. 1 1⁄2 hours until they are soft.

2. 2

   Dice toast for the crust. Cut the bacon crosswise into strips and fry until crispy in a pan without fat. Remove. Fry toast in bacon fat until crispy. Wash parsley, shake dry and chop finely.

3. 3

   Beat 75 g butter until frothy, stir in egg. Fold in parsley, bacon and toast cubes.

4. 4

   Dab steaks dry and cut off the fat edges. Heat 2 tablespoons of oil in a frying pan. Fry the steaks on each side over a high heat for 1-2 minutes. Season with salt and pepper.

5. 5

   Take the potatoes out of the oven. Turn down the oven temperature (electric cooker: 175 °C). Place steaks in an ovenproof dish. Spread the bacon mixture over it. Bake in the oven for 8-10 minutes. Remove from the oven and leave to rest for a while.

6. 6

   Wash the chives, shake dry and cut into small rolls. Mix with sour cream. Season to taste with salt and pepper. Cut a flat lid off each potato, then cut an oval hole in it.

7. 7

   Loosen the potato mixture with a teaspoon. Add 1 teaspoon of butter to each and mix into the puree. Season with salt. Add the chive cream. Serve with the steaks. Coleslaw tastes good with it.