Irish beef rump steak on pumpkin mash with mushrooms, Brussels sprout leaves and cranberry jus
1. For the pumpkin mash, peel the potatoes, cut them into large chunks, and boil them in salted water for about 10 minutes. Then add the washed and also roughly diced pumpkin and cook for another 10 minutes. The vegetables should be soft but not falling apart. Drain the cooking water.
- 4 Irish beef rump steaks (approx. 200 g each)
- a little salt
- 500g Hokkaido pumpkin
- 300 g floury potatoes
- 100 ml milk
- 2. Butter
- 1 generous pinch of nutmeg
- 1-2 sprigs of parsley
- Salt and freshly ground pepper
- 400g of seasonal mushrooms, mixed
- 200 g Brussels sprout leaves (outer leaves removed)
- 2 tbsp olive oil
- 2. Butter
- 1 sprig each of rosemary and thyme
- Salt and freshly ground pepper
- 300 g fresh cranberries (or frozen)
- 2 oranges, juice and zest (organic quality)
- 50 ml port wine
- 75 g sugar
- 1 pinch of cinnamon
- possibly some starch for binding
- For the pumpkin mash, peel the potatoes, cut them into large chunks, and boil them in salted water for about 10 minutes. Then add the washed and also roughly diced pumpkin and cook for another 10 minutes. The vegetables should be soft but not falling apart. Drain the cooking water. Add the milk, butter, and nutmeg to the pot and heat gently. Add the pumpkin and potatoes and roughly mash and mix with a potato masher. Finally, season with salt, a little pepper, and chopped parsley.
- Bring a pot of water to a boil, add salt, and cook the Brussels sprout leaves for 3-4 minutes. Carefully drain the leaves in a colander and briefly rinse with ice-cold water, drain well, and place on a kitchen towel.
- Wipe the mushrooms clean, trim them, and slice or chop them if necessary. Heat the oil in a deep, non-stick frying pan. Add the mushrooms and fry over high heat until golden brown on all sides. After briefly frying, add the butter, rosemary, and thyme and stir to combine. Once the mushrooms are golden brown, season lightly with salt and pepper. Add the Brussels sprout leaves and stir until warmed through. Season to taste with salt and pepper.
- Combine the cranberries, orange juice, orange zest, port wine, sugar, and cinnamon in a saucepan and bring to a boil. Simmer for about 10 minutes, or until the cranberries have burst and softened, stirring occasionally. If desired, thicken with a little cornstarch. Purée or serve with fruit pieces, if preferred.
- Wash the meat and pat it dry thoroughly. Sear the Irish beef sirloin steaks on a hot grill for about 3 minutes on each side. Then let the steaks rest at about 100°C. Continue this process until the desired internal temperature is reached.
- Salt the cooked Irish beef rump steaks and serve them with the pumpkin mash, mushrooms, Brussels sprout leaves, and cranberry jus.
2. Bring enough water to a boil in a pot, add salt, and cook the Brussels sprout leaves for 3–4 minutes. Carefully pour the leaves into a colander and briefly rinse with ice-cold water, drain well, and place on a kitchen towel.
3. Wipe the mushrooms clean, trim them, and slice or chop them if necessary. Heat the oil in a deep, non-stick frying pan. Add the mushrooms and fry over high heat until golden brown on all sides. After briefly frying, add the butter, rosemary, and thyme and stir to combine. Once the mushrooms are golden brown, season lightly with salt and pepper. Add the Brussels sprout leaves and stir until warmed through. Season to taste with salt and pepper.
4. Combine the cranberries, orange juice, orange zest, port wine, sugar, and cinnamon in a saucepan and bring to a boil. Simmer for about 10 minutes, or until the cranberries have burst and softened, stirring occasionally. If desired, thicken with a little cornstarch. Purée or serve with fruit pieces, if desired.
5. Wash the meat and pat it dry thoroughly. Sear the Irish beef sirloin steaks on a hot grill for about 3 minutes on each side. Then let the steaks rest at about 100°C. Continue this process until the desired internal temperature is reached.
6. Salt the cooked Irish beef rump steaks and serve them with the pumpkin mash, mushrooms, Brussels sprout leaves, and cranberry jus.
