Rump Steak with Chestnut Crust

For the maroon crust, sauté the cooked and peeled chestnuts, finely chopped shallots and hamburger bacon in butter. Add beef broth and reduce over high heat. Then puree in a food processor until not too fine. Season well with salt, pepper and grated chili pepper and stir in finely chopped parsley. Sear the rump steaks in a frying pan for 1 minute. Then turn over and sear the other side for 2 minutes. Only add thyme and rosemary in the last minute. Season steaks with salt and pepper after searing. Coat steaks thickly with chestnut puree, sprinkle with bread crumbs and top with butter flakes. Line a baking tray with aluminum foil and place the steaks on it. Bake in the preheated oven at 180 °C for about 7 minutes.

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