Rump steak en croute

Total time: 2hr 30m
Preparation Time: 40m

For 4 Personen

Nutritional Information

Contains 815 Kcal, 54g Protein, 58g Carbohydrates, 39g Fat


  • 300 g hard wheat flour
  • 0.5 tbsp. sugar
  • 0.25 tsp. salt
  • 1 dl milk
  • 0.5 cube yeast (ca. 20 g), zerbröckelt
  • 1 eggs
  • 100 g butter, weich
  • 4 sirloin steak (je ca. 180 g)
  • 4 apricots, in Würfeli
  • 1 oil zum Anbraten
  • 1 tbsp. olive oil
  • 2 tbsp. thyme, fein geschnitten


  • Place the flour in a bowl and create a trough in the middle. Stir the yeast, sugar and milk into the trough to create a thin paste and dust with a little flour. Set aside until the paste begins to froth (approx. 30 mins.). Add the salt, butter and egg. Knead to a soft, smooth dough, cover and leave to rise for approx. 1 hour.
  • Heat the oil in a frying pan. Brown the meat in batches for approx. 2 mins. each side, remove from the pan, season with salt and allow to cool.
  • Quarter the dough and, on a surface lightly dusted with flour, roll out into rectangles (each approx. 20 x 15 cm). Mix together the apricots, thyme, oil and salt. Divide the apricot mixture onto the centre of the sections of dough. Place the meat on top of the apricot mixture. Shape each into a small parcel and place on an oven tray lined with baking paper. Cover and leave to rise for approx. 30 mins. Brush the parcels with a little egg.
  • Bake for approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove and leave to stand for approx. 5 mins.

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