Rump steak salad in filo tartlets
Sheet of filo pastry (30 x 31 cm)
Ingredients · Servings 24
- 40 g Butter
- 3 sheets of filo pastry
- 4 Kill
- 2 Rumpsteak
- Salt
- Pfeffer
- 4 spring onions
- 1 red bell pepper
- 3 tbsp soy sauce
- 3 El Chardonnay-Essig
- 1 Tl roter Tabasco
- 1 tsp organic lemon peel
- 3 tablespoons olive oil
- 1 Beet Gartenkresse
Method · 2 h
- For the tartlets, melt butter in a saucepan. Lightly brush a muffin tin with melted butter. Lightly brush a sheet of filo pastry with butter. Cut it into squares (approx. 6x6 cm) using a sharp kitchen knife. Stack three squares on top of each other to form a star shape. Carefully press the star into a muffin tin to create a basket. Repeat until all the filo pastry is used. Bake in a preheated oven at 180°C (gas mark 2-3, 160°C fan) on the second shelf from the bottom for 6-8 minutes, or until golden brown. Carefully remove the tartlets from the tin and let them cool on a wire rack.
- For the rump steak salad, heat 3-4 tablespoons of oil in a pan. Sear the rump steaks over high heat for 1 minute on each side, lightly salting them. Season the steaks lightly with pepper and cook in a preheated oven at 180°C (gas mark 2-3, 160°C fan) on the second rack from the bottom for 5-6 minutes. Remove from the oven, wrap the steaks in aluminum foil, and let them cool.
- Trim the spring onions, halve them lengthwise, and finely chop the white and light green parts. Halve the bell pepper lengthwise, remove the seeds, and finely dice. Pat the rump steaks dry and cut them into approximately 5 mm cubes. For the marinade, whisk together 1/2 tsp salt, soy sauce, vinegar, Tabasco, lemon zest, pepper, and olive oil. Add the spring onions, bell pepper, and meat, and mix well. Let the salad marinate for 30 minutes, stirring occasionally.
- Divide the rump steak salad among the filo tartlets. Arrange the tartlets on a platter. Snip garden cress from the bed with kitchen scissors and sprinkle it over the salad.
Rump steaks (250 g each, without lid)
1 tsp organic lemon zest (organic, finely grated)
