Text read by Mary Peters


2 rump steaks
2 small heads of romaine lettuce
some lamb’s lettuce
some radicchio
½ cucumber
1 pck. cocktail tomatoes
1 shallot
6 tbsp. oil
3 tbsp. vinegar
1 tsp honey
Salt and pepper
Parsley, flat


Preparation time approx. 20 minutes
Cooking/baking time approx. 20 minutes
Total time approx. 40 minutes

Wash and clean the lettuce and cut the lettuce hearts and radicchio into strips. Cut the onions lengthwise into strips. Cut the cucumber into small pieces and quarter the tomatoes lengthwise.

Mix the oil with the vinegar. Season with salt and pepper. Add the honey and refine with herbs if necessary. Mix well until a creamy consistency is reached.

Preheat the oven to approx. 150 °C top/bottom heat. Dab the rump steaks dry and sear them unseasoned for about 2 minutes on both sides. Season the steaks, wrap them not too tightly in aluminium foil and leave to cook in the oven for about 10 minutes, depending on the desired cooking point. The time depends on the size and thickness of the steaks. Do the pressure test in between.

Mix the salad with the dressing, place on the plate and sprinkle with the parsley and the rump steak cut into strips.

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