Sliced Meat with Marjoram Cream

Cut the rump steaks into narrow slices. Quarter the shallots and peel off the skin.

Heat clarified butter in a large frying pan and sauté shallots, stirring throughout, until soft, about one minute.

Add the meat and roast for about three minutes at a high temperature, turning frequently. Sprinkle marjoram on top.

Pour in the whipping cream, stir and simmer uncovered on low heat for about one minute. Season with meat extract, salt and pepper. Season with brandy.

490 calories.

approx. 15 min.

Tip: Instead of clarified butter, you can also use butter in most cases.

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