Classic French, Main Course Gluten Free Nut Free, Rump Steak

Ribbons of Steak Pernodine

Serves 4

Ingredients

Method

500 g. Rump Steak
¼ tsp. Salt and Pepper (to your taste)
3 tbsp. Pernod
1 tbsp. Olive Oil
25 g. Butter
2 Onions (Finely Chopped)
500 g. Tomatoes (Fresh, Skinned and Chopped)
1 tsp. Marjoram ( Powder)

Cut the steak into strips 1cm wide using a large sharp knife.Place in a bowl with salt, pepper and Pernod. Mix well and leave to marinate for an hour.

Heat the oil and butter in a large frying pan. Add the onions and fry until softened (about 5 minutes).

Add the steak and fry quickly until browned.

Stir in the tomatoes and marjoram and cook gently for 10 minutes, stirring occasionally.

Taste and add salt and pepper if necessary. Serve with noodles.