Gratinated Rump Steak with Cabbage Sprouts

For gratinated rump steak with cabbage sprouts, wash the cabbage sprouts. Slightly cut off the stalk and cut the stalk crosswise with a small knife.

Put on water with salt and bring to boil. Put the cabbage sprouts in and add the savory. Steam for about 12-15 minutes without a lid in lightly simmering water.

After that, quench the cabbage sprouts with ice water. Preheat the oven to 200 degrees. Rub the rump steak with salt, pepper and steak seasoning. Sear in a grill pan without fat on both sides for about 1 minute.

Place the steak on aluminum foil. Place tomato slices on top and spread the Camenbert on top. Drape the aluminum foil loosely around the meat, leaving the top part with the camebert open.

Put the rump steak in the oven and bake for about 8 – 10 minutes. Dice the bacon, press the garlic and brown the bacon with the garlic in a small pan. Drain the steamed cabbage sprouts well and add them.

Sauté over medium heat for about 5 – 8 minutes and set aside. Remove the steak from the oven, place on a plate and arrange the gratinated rump steak with cabbage sprouts and serve.

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