Beef Rump Steak with Artichoke and Herb Pesto

1hr 55m
Preparation/cooking time: ca. 45m + Marinate: ca. 30m + Low-temperature cooking: ca. 40m

For 4 servings

Nutritional Information

Contains 555 Kcal, 49g Protein, 8g Carbohydrates, 35g Fat


  • 250 g white asparagus, peeled, cut in half
  • 250 g green asparagus, peeled, cut in half
  • a little pepper
  • 0.25 tsp. sea salt
  • 190 g artichoke hearts in oil, oil set aside, artichokes cut in half
  • 40 g pistachios, peeled, coarsely chopped, roasted
  • 1 bunch chives, finely chopped
  • 50 g Parmesan (not grated), cut into small pieces
  • 1 tbsp. olive oil
  • 4 sprig thyme
  • 1 garlic
  • 2 rump steak (rump, approx. 350 g each)

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  • Mix the oil, garlic and thyme, coat the meat in the mixture, cover and marinate at room temperature for approx. 30 mins. Preheat the oven to 80°C, warm the platter and plates. Salt the meat, brown for approx. 1 1/2 mins. each side, place on the warmed platter and insert the meat thermometer.
  • Approx. 40 mins. in the centre of the oven. The core temperature should be around 55 °C. The meat can then be kept warm at 60°C for up to 1 hour.
  • In the same pan, heat a little oil, reduce the heat, stir fry the asparagus for approx. 10 mins., season.
  • Mix the artichokes and all the remaining ingredients with the reserved oil and serve with the rump steak and asparagus.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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