Romantik Blog

Ochsenrücken vom Nebraska Rind mit getrüffelter Parmesankruste

Nebraska Beef Rump Steak

with truffled parmesan crust

A main course by Peter Girtler, 2-star chef, "Gourmetstube Einhorn" at the Romantik Hotel Stafler, Freienfeld near Sterzing / South Tyrol, Italy


  • 600 gr. rump steak
  • Salt and pepper
  • A drizzle of sunflower oil

For the crust :

  • 60 gr. soft butter
  • 1 egg yolk (20 gr)
  • 50 gr. mie de pain ( white bread crumbs )
  • 30 gr. grated parmesan
  • 1 pc. black truffle cut into small cubes


  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.

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