Filled Rump Steaks with Chili-Parsley-Butter

With the Hot Extra

4 Persons
over 1 hour
That's how it's done
This is How the Preparation Works
Times for this Recipe

Preparation Time: 90 Minutes

Ingredients for 4 Persons

4 Rump Steaks (a about 250g, at least 2.5 cm thick)
125 g Double Cream Cheese
Hela Seasalt and Hela Black Pepper
Young Spinach Leaves, to serve

For the Parsley-Chili-Butter:
75 g Soft Butter
1 tsp.  Chili Flakes
2 tbsp. Chopped Parsley

  1. For the chili parsley butter, thoroughly mix the ingredients in a bowl. Form the spiced butter into a roll and place it on a piece of sandwich paper. Roll up the paper, twist the ends. Cool the butter for at least 1 hour.
  2. Cut a pocket into each side of each steak with a sharp knife. Put some cream cheese in each bag.
  3. Heat up the grill. Salt and pepper the steaks. Grill on high heat for 3 minutes on each side, turning once. Remove from the grill, place on a plate and leave to rest in a warm place for 5 minutes.
  4. Arrange on spinach leaves, cover each with a slice of chili parsley butter and serve.
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