Instructions

1. 1.
   - Clean the rump steak and portion it.
   - Season with salt and pepper from the mill
   - Fry briefly in hot oil, then place on a grill
   - Place in the oven at 80 - 95 degrees (about 25 minutes - depending on size of meat)
2. 2.
   - In the meantime, beat butter until creamy, then add egg yolk. Add mie de pain, parmesan, and the
   truffle and mix.
3. 3.
   - Then, when the meat is done roasting, spread with mustard (possibly with Diyon Mustard), and top
   with the above crust mixture. Briefly grill under the salamander.
4. 4.

   For the crust:

   - Mix everything together, form into a roll, and put in cold place
   - Cut into slices
   - Cover the roasted ox fillets with the Parmesan crust slices and gratinate briefly.