Rump steak differs from the popular steak only in the presence of a crust of bread crumbs. In fact, it is still the same piece of beef tenderloin, but properly roasted and skillfully served.
To make a real juicy rump steak that exudes an exquisite hot aroma, you need to purchase the following products:
– about a pound of beef fillet; – 100 ml of milk; – 1 chicken egg; – 2 tablespoons of bread crumbs; – salt and black pepper to taste.
It is important to consider a few nuances. Famous chefs recommend choosing meat for rump steak exclusively fresh, and not from the freezer. Otherwise, the dish turns out to be not juicy, tough and too salty, since it absorbs spices without a trace. It is necessary to remove all membranes and films from the purchased meat and cut across the fibers into pieces the size of a palm and a couple of centimeters wide.
Some advise you to lightly beat off the meat before further processing, but if you do not want to get a chop instead of rump steak inadvertently, you can simply knead the pieces in your hands. Then you need to mix the egg with milk, whisk lightly, add salt and pepper to the same container. Now the slices of meat should be alternately dipped into the resulting liquid mixture, and then immediately into the prepared crackers. Then each piece should be laid out in a preheated pan and fried on both sides until crusty in melted lard, olive or vegetable oil.
Another subtlety: in order for the rump steak to taste the most delicate, it must be additionally baked in the oven on a baking sheet after roasting for 7-10 minutes.