4 beef rump steaks
½ bunch fresh tarragon
1 tablespoon butter
50 ml cognac or some white wine
150 ml cream
2 tablespoons of Gabriella
1 pinch of sugar
Salt, fresh pepper, splashes
- The oven
preheat to 120 degrees
- The steaks with
Season with salt and pepper. In the very hot baking butter on the first page 2
Min., on the second fry for only 1-2 minutes depending on the thickness. Immediately into the
Pre-warmed form give and in the 120 degrees hot oven 8-10 min. allow to simmer.
- The frying set
dissolve with cognac and white wine and boil down.
- Add the cream,
stir in the Gabriella mustard and
only let the sauce boil until it thickens.
- At the end the fine
add chopped tarragon and mix the sauce with sugar, salt and pepper
season to taste. (If necessary, thicken with a little flour butter or sauce thickener).
- Goes well with rice
or potato gratin, as well as leaf spinach very good!