Rump Steak with Fig Mustard Crust

Rump steaks: Plate the rump steaks and sear in hot clarified butter. Season with pepper and add the aromatics, turn the steaks to the other side, season with salt and roast only briefly until they have a nice brown color. Put the steaks on a tray covered with aluminum foil, add the aromatics and cook in a heated oven at 150 °C for about 10 minutes. Then cut strips of the garlic-herb crust into small pieces and place them on the steaks. Meanwhile, roast under the oven grill until the crust gets a golden brown color.

Arrange together with the roasted potatoes and bring to the table.

Fig and mustard crust: Whip the room-warm butter until creamy. Add the fig mustard and the white bread, stir until smooth, form into a freezer bag and flatten evenly.

Fig mustard: Cut the figs into coarse cubes and grind finely with the remaining ingredients in a food processor.

Roast potatoes: Boil the potatoes in salted water, remove the skin and cut into thin slices. Remove the peel from the shallots and cut them into cubes. Cut the dried meat into fine cubes. Heat clarified butter in a frying pan and fry the potato slices well. Add the dried meat cubes and brown them, tossing regularly. Add the shallot cubes and sauté. Season with salt, pepper and caraway. Finally, add the parsley and gently stir in the butter.

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