Ingredients for 4 persons
|3 slices||Dr. Karg's Organic crispbread Emmental Cheese & Pumpink Seed
|4||rumpsteaks á 180 g|
|75 g||alpine cheese (for grating)|
|100 g||crème fraîche|
|500 g||medium-sized potatoes|
|300 g||green beans|
|2-3 sprigs||summer savory|
|7 tbsp.||sunflower oil|
|4 rashers||streaky bacon|
|4 tbsp.||olive oil|
|salt, freshly grounded pepper|
Rinse the rump steaks under cold water and pat dry.
Cut the rim of fat, season steaks with pepper.
Crumble the crispbread, grate the alpine cheese and cut the carrots into thin sticks.
Mix well the crispbread, cheese, carrots and crème fraîche and let rest for 15 minutes.
Meanwhile thoroughly clean the potatoes.
Leave them unpeeled and cut them lengthways into wedges.
Wash and clean the green beans and cook in some salted water with 2-3 summer savory sprigs for approximately 10 minutes until the beans are "al dente".
In the meantime peel the onion and garlic clove, finely dice them and cook in a pan with 3 tablespoons of sunflower oil.
Wrap the beans with a rash of bacon, season with pepper and let cook togehter with the onions and garlic until the bacon is golden and crunchy.
Heat 4 tablespoons of sunflower oil in a further pan and cook the rump steaks for roughly 1 minute each side.
Remove the pan and season with salt and pepper.
Spread the crispbread mix evenly on each steak and let cook for 10 minutes in the preheated oven.
Fry the unpeeled potato wedges in 4 tablespoons of hot olive oil, turn several times, until they are nicely golden.
Season with salt and pepper and top with rosemary sprigs.
Serve each steak with beans and potatoes on a plate and garnish with rosemary.