Lemon Mint Sauce with Rump Steaks

1. rinse lemon with hot water and dry, peel thinly with a peeler and cut into fine strips (julienne). Squeeze out the juice.

Heat clarified butter in a large frying pan. Roast rump steaks in it at high temperature for 2 to 3 min, turn to the other side, season with salt and pepper and roast for another 2 to 3 min, seasoning again. Remove steaks from roasting pan, wrap tightly in aluminum foil and keep warm.

3. extinguish frying fat with clear soup, add 2 tbsp juice of a lemon and half of the peel. Boil everything to about 4 tbsp of liquid. Then add whipping cream and cook until thick in 7 to 10 min.

Chop the mint leaves and stir into the sauce with the crème fraîche.

Remove meat from foil and slice diagonally into five narrow slices each. Stir the accumulated pan juices into the sauce.

Serve the rump steaks with the sauce. Also serve with pasta and steamed fennel.

Preparation time: half an hour Cooking time: 20 min

Tip: Instead of clarified butter, you can also use butter in most cases.

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