Espresso steak
It may sound a bit unusual at first, but it tastes great.
Per person we take a good rump steak, about 300 g with fat margin. The fat margin we cut a little, please not into the meat. Sauté the steak with salt and pepper from the mill in a hot pan on both sides for about 1 minute and then in the oven for about 10 minutes at about 80 degrees. You can also leave it on the stove at the same temperature and a lid on the pan. This makes every steak wonderfully juicy. If you want, you can cut off the fat margin before serving it, but it is an advantage when roasting, because the taste is given.
For the sauce, we put a teaspoon of butter in a pan (the small casserole), let melt before it turns brown, a double espresso, a little cream and a little sugar (depending on your own taste). Let it all reduce a bit and then give the rumpsteak.
