"Autumnal" Rump Steak

To make the potato fritters, peel the potatoes, carrots and parsley root, wash them and grate coarsely. Mix the gratings with egg and flour and season with Teriyaki marinade and pepper.

Dab the steaks dry, brush with six tablespoons of teriyaki marinade and season with pepper and cinnamon. Heat up the oil, put the steaks in the pan, cook according to preference, remove and keep warm.

Peel the shallots, cut into fine sticks and cook in the remaining frying fat. Pour over 300 ml of water and red wine, bring to the boil and simmer for 5-10 minutes.

Heat up the oil for the potato fritters and fry them one by one until golden brown. Reduce the sauce slightly, then season with the remaining Teriyaki marinade and pepper. Serve the steaks with the potato fritters.

Preparation time: 45 mins
Per portion: 2053 kJ / 490 kcal