Styrian Rump Steak

Season rump steak with salt, freshly ground pepper and Dijon mustard. Fry well in hot oil, turn and cook or let stand for about 2-3 minutes. Cool and top with prepared ox marrow mixture. Place in a greased baking dish and bake in the hot oven on the middle rack (as the baking sheet curves when the top heat is high, making it easier to remove the sheet) under the grill coil for about 8-10 minutes. For the crust, water the beef marrow well and then cut into small cubes. Mix the marrow well with the chopped onion, parsley, wine and breadcrumbs. Season with salt, pepper and thyme. Knead well and form into suitable sized loaves about 1 cm thick.

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