Baby rock my day
Ingredients for leek and potato salad with truffles and rumpsteak
Boil potatoes in salted water, allow to cool, peel and slice. Chop the truffle or slice it. Heat some oil in a saucepan and sauté the truffle, deglaze with white wine, Cointreau, balsamic and vegetable broth and bring to a boil, add the mustard and, if necessary, season the liquid with salt and pepper. Turn the stove down and keep the dressing warm. Bring rump steaks on the fridge, wash, dab dry and set aside. Bring salted water to a boil and add a pinch of natron. Cut the leeks into pieces of 10 cm, clean them and add them to the boiling water for about 4 minutes. Then quench and cut into rings. Put the lipped rings and potato slices in a bowl and mix with the lukewarm dressing. Cut the chives and add. Heat the pan and sauté the Rumpteaks, depending on the thickness, in oil for 2-3 minutes per side, season with salt, pepper and, if necessary, your favorite seasoning mixture.
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