250 g beef rump (alternatively roast beef in one piece)
1 tbsp clarified butter
salt and pepper
For the sauce
400 ml strong beef stock
2 shallots
50 ml red wine
2 cloves of garlic
1 sprig of thyme
80 g cold butter
alternatively bought beef or veal stock á 400 ml
For the mashed potatoes
500 g floury potatoes
100 - 200 g butter (to taste)
100 ml whole milk
1 pinch of nutmeg
1 pinch of salt
Preparation
The sauce
To make the sauce, cut the two shallots into very fine cubes, fry lightly in a little oil, deglaze with the red wine and reduce to a third. Now pour in the stock and reduce to a third again, season with salt and pepper. Stop the sauce from boiling, swirl in the cold butter and add the crushed garlic cloves and thyme sprig to the sauce. Remove the aromas just before serving.
The crispy onions
To make the crispy onions, cut 4 onions into thin rings. Coat them in 2 tbsp flour and 1 tsp paprika powder and season with salt. Tap off the excess flour from the onion rings and slowly fry in the lid of the Dutch oven with 1 tbsp clarified butter over a medium heat until golden brown and crispy. Then drain on kitchen paper and leave to cool.
The roast beef
Always take the meat out of the fridge in good time before preparation and allow it to reach room temperature for around 1 hour. During this time, set up the grill in two parts: directly, preferably with a cast iron grate or the lid of the Dutch oven, and indirectly with the deflector stone and the stainless steel grate. Heat the grill to 250 °C. Grill the beef rump vigorously on both sides on the cast iron grid/plancha and cook in the indirect half to the desired degree of doneness.
The mashed potatoes
Peel the potatoes and cut into smaller pieces if necessary. Boil in a pan with water and a good pinch of salt until soft, strain and leave to steam for 5 minutes. Foam the butter once in a saucepan to give it a delicious nutty aroma. Pour the milk into the nut butter, heat through and season with salt and nutmeg. Mash the potatoes with a masher and pour some of the butter and milk over them, stirring carefully with a whisk. Keep adding and stirring until the milk has been used up or the mashed potatoes have reached the desired consistency.
Serve
Cut the meat into large slices, serve with the mashed potatoes, top with the sauce and fried onions and garnish with freshly plucked thyme.
