Simple Rosti Recipe
Ingredients :
- 1 tbs black peppercorns
- 300g rump steak
- Olive oil
- 1 small onion, chopped
- 100ml red wine
- 100ml beef stock
- 80ml pouring cream
- Potato rosti
- 3 golden delight potatoes, peeled
- 50g butter
- 2 tbs olive oil
How to cook :
- Preheat oven 200°C fan-forced. In a mortar, pestle crush the peppercorns with a pestle. Transfer to a plate and coat both sides of the rump.
- Heat oil in a frying pan over medium-high heat, add rump and cook for 4-5 minutes on each side for medium, or until cooked to your liking.
- Remove to a plate, cover and stand for 5 minutes. In the same pan add onion and cook for 1-2 minutes until softened, add red wine and reduce by half.
- Add beef stock and cook for 2-3 minutes or until sauce thickens a little. Add cream and simmer for a further 2 minutes without boiling.
- For potato rosti, grate the potatoes into a bowl and squeeze out as much moisture as possible, season with salt and pepper. Heat butter and oil in a medium frying pan over medium heat. Place greased egg rings into the pan and spoon in the potato.
- Cook for 3-4 minutes until golden underneath then transfer to oven and roast for 10 minutes or until potato is cooked through. Remove the egg ring.
- Place rosti on a plate, top with peppered steak and pour over the sauce. Serve.
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