Rump Steak in Mangold Coat

season and fry in olive oil. Blanch the de-strung chard leaves in the salted water nutmeg bath, wrap the rump steak and cook in the stove at 220 degrees.

Cut the washed potatoes into thick slices, cook in the salted water bath, scoop out with a Parisian spoon and fill with the seasoned cocktail tomatoes sautéed in butter.

For the sauce, sauté the diced onion and mushrooms in butter. Top up with whipping cream, reduce and season vigorously with salt and freshly ground pepper.

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