ingredients

400 g rump in 1 thick slice
3 red peppers
3 green peppers
200 g dried apricots
1 crushed garlic clove
2 tbsp. to chopped chisel
Sherry Vinegar
Espelette pepper
Olive oil

Equipment

1 large non-stick frying pan
1 garlic press
1 small saucepan
1 propeller robot
1 nonstick grill

Steps

Step 1

1 hour before serving: cut the beef into 6 blocks. Put them in a bowl with 1 tbsp. to s. vinegar, 2 tbsp. to s. oil, tarragon, mill pepper; do not salt, mix, leave 1 h cool.

2nd step

30 min before serving: remove the stalk, seed, cut the peppers into strips. Put them in the pan with 2 tbsp. to s. of oil, garlic, 1 pinch of pepper, 1 dl of water, salt. Cover. Cook for 20 minutes over very low heat. Open, let the juice evaporate.

At the same time: cut in 2, heat the apricots with 1 pinch of chilli and 2 dl of water; let evaporate 3/4. Mix.

Step 3

To serve: grill the patés 5-6 min recto on medium heat, drizzled with marinade. Turn off, let stand 5 minutes on the grill. Pour the warm peppers into a deep dish. Cut the beef into thin slices, put them on. Add apricot hazelnuts, put the rest aside.

tips

Rump. It is very tasty served bleeding. For juicy meat, turn it over with a spatula, without pricking it.