Rump steak with radicchio

Votes: 2

Photo of the dish: Antonis Achilleos

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 394, total fat 23 G., saturated fats G., proteins 37 G., carbohydrates 8 G., fiber G., cholesterol mg, sodium mg, sugar G.

Rump steak with radicchio - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 pieces of chilled rump steak (170 g each)
Coarse salt and freshly ground pepper
3 tbsp (45 g) butter
1 - 2 teaspoons of sugar
1 clove garlic, sliced
2 heads of radicchio, leaves torn into small pieces
1/3 cup sun-dried tomatoes, cut into thin slices
1/4 cup balsamic vinegar
1/2 cup lightly salted chicken broth
1/2 cup fresh leaves basilica, cut into strips
Sun-dried tomatoes and basil leaves, for sprinkling

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, garlic, radicchio, sun-dried tomatoes, balsamic vinegar, basil

Cooking the dish according to the recipe:

Heat a large skillet over medium-high heat. Season the meat with salt and pepper. When the skillet is hot, add 1 tablespoon (15 g) of butter and spread it over the surface. Place the steaks in the skillet and sprinkle with a pinch of sugar. Cook on one side until golden brown, about 4 minutes. Flip and continue cooking until golden brown, another 2 minutes. Transfer the steaks to a cutting board and cover with foil.
Reduce the heat to medium and add 1 tablespoon (15 g) of butter to the same skillet. Add the garlic and cook for 20 seconds. Add the radicchio leaves, 1 to 2 teaspoons sugar, and 1/2 teaspoon salt. Add the sun-dried tomatoes and vinegar and cook until the vinegar has reduced slightly, about 1 minute. Add the stock and cook until the radicchio leaves are tender, about 2 minutes. Stir in the basil. Using tongs, transfer the radicchio leaves to a serving platter. Continue cooking the sauce until it has thickened slightly, 1 to 2 minutes. Stir in the remaining 1 tablespoon (15 g) butter.