Rump Steak with Rosemary Sauce, Zucchini and Baked Potato

Wash the potatoes (unpeeled) and roast them in a coated pan with olive oil.

Roast in the preheated oven at 160°C for 30 minutes, turning again and again and seasoning with sea salt at the end.

In the meantime, season the rump steaks with salt and pepper, sear on both sides in a pan with 2 tablespoons of olive oil and roast in the preheated oven for 6 minutes.

Wrap rump steaks in aluminum foil and let rest. Boil up the roast residue in the pan with 1/8 l red wine. Add the contents of the KNORR Pure Gravy Pot to 250 ml of hot (but not boiling) water. Mix the product carefully with a whisk. Bring the sauce to a boil and simmer for 1 minute.

Add the KNORR Sauce Pur Roast Sauce to the red wine sauce and add the rosemary. Roughly chop the zucchini and fry in a pan with olive oil, season with salt and pepper.

Arrange potatoes, meat and sauce on a plate and serve decorated with fresh rosemary.

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