"Autumnal" rump steak

Teriyaki meatball duo with mint dip 401 of 534 Beef with leek and cashew nuts - gluten-free

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Category 390

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Autumn Main courses Meat Potatoes Teriyaki Marinade

Preparation time: 45 mins

Calorific value (per portion): 2053 kJ / 491 kcal

For the potato fritters:

300 g potatoes
2 carrots
1 parsley root
1 egg
2 tbsp. flour
4 tbsp. Kikkoman Teriyaki Marinade & Sauce
Freshly ground pepper
2 tbsp. cooking oil

For the steaks and sauce:

4 rump steaks
9-10 tbsp. Kikkoman Teriyaki Marinade & Sauce
Freshly ground pepper
1 pinch of ground cinnamon
2 tbsp. cooking oil
4 shallots
100 ml red wine

Preparation

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 & Sauce and pepper.

Dab the steaks dry, brush with six tablespoons of Teriyaki Marinade & Sauce 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 & sauce and pepper. Serve the steaks with the potato fritters.