Rump steaks: Plate the rump steaks and sear in hot clarified butter. Season with pepper and add the aromatics, turn the steaks to the other side, season with salt and roast only briefly until they have a nice brown color. Put the steaks on a tray covered with aluminum foil, add the aromatics and cook in a heated oven at 150 degrees for about 10 minutes. Later, cut strips of the garlic-herb crust into small pieces and place them on the steaks. Meanwhile, roast under the oven grill until the crust gets a golden brown color.
Arrange together with the roasted potatoes and bring to the table.
Garlic-herb crust: Beat the room-warm butter until creamy. Add the shallots, white bread, garlic and the kitchen herbs and mix until smooth. Form into a freezer bag and flatten evenly.
Roast potatoes: boil the potatoes in salted water, peel them and cut them into thin slices. Peel the shallots and cut into cubes. Cut the dried meat into fine cubes. Heat clarified butter in a frying pan and fry the potato slices well. Add the dried meat cubes and brown them, tossing regularly. Add the shallot cubes and sauté. Season with salt, pepper and caraway. Finally, add the parsley, mix in the butter and glaze the potatoes with it.
Our tip: It is best to use fresh herbs for a special taste.