Peel onions and cut into rings. Season the rump steak with salt and pepper. Cut leek into one and a half centimeter thick slices and clean well. Peel and clean the potatoes, cut them into one centimeter thick slices.
Grease a fireproof dish with butter, alternate slices of potatoes and leeks, pour whipped cream, season with salt, pepper and nutmeg, sprinkle with grated cheese and cook in the oven at 170 to 180 °C for half an hour.
Heat a frying pan with canola oil, roast rump steaks on both sides until pink to the point. Lightly flour onion rings, drain a little bit, fry in hot canola oil until golden brown.
Bring brown veal stock to a boil, thicken with a little flour, add cognac and green peppercorns, simmer briefly. Remove gratin from heat and divide.
Serve:
Arrange rump steak on flat plate, pile onion rings on top, pour sauce all around. Place potato and leek gratin next to it and garnish with bouquet of thyme.
458 Kcal – 19 g fat – 46 g egg white – 21 g carbohydrates – 1, 5 Be (bread units) : O title : Onion-Beiried of beef rump with potato- : > leek gratin and cognac-pepper sauce
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