Level: 3 stars | Serves: 4 | Prep & Cooking Time: 24 Hours


The rump cap does not really lend itself to being pan seared. But a dry-aged coulotte that has been prepared sous vide will melt in your mouth. Michelin- starred chef Harald Derfuß serves it with an onion confit, boulangère potatoes and horseradish garnish that references the classic tafelspitz dish of the same cut.



  • 800g dry-aged rump cap
  • 1 spring each of rosemary and thyme
  • 30g (2 tbsp) butter
  • Oil for frying | Pepper | Salt


  1. Cut meat across the grain into four steaks.
  2. Season with salt and pepper and mix with herbs and butter
  3. Place side-by-side into a large vacuum sealing bag and seal using a vacuum sealer.
  4. Sous vide for 24 hours at 54 degrees Celsius (129 degrees Fahrenheit).
  5. Remove the meat and pat dry.
  6. Heat a little oil in a pan and sear on all sides.

Black Apple Onion Confit


  1. 5 onions | 3 apples
  2. 100ml (1/3 cup + 1 tbsp) port
  3. 100ml (1/3 cup + 1 tbsp) red wine
  4. Oil for frying
  5. 1 tsp black food colouring
  6. Salt | Pepper | Sugar


  1. Peel onions, cut in half, and finely slice.

  2. Peel apples, cut in half, remove cores, and cut in thin stripes.

  3. Heat oil in a pan, sauté onions for 8 minutes, add apples, season both, cook briefly.

  4. Deglaze with port and wine and reduce liquid entirely.

  5. Add food colouring and stir well.

Horseradish Jelly


  • 100ml (1/3 cup + 1 tbsp) vegetable stock

  • 100ml (1/3 cup + 1 tbsp) apple juice

  • 1.2g (2 pinches) agar agar

  • 1 tsp prepared horseradish

  • 1 tsp freshly grated horseradish

  • Salt | Pepper | Sugar


  1. Combine vegetable stock and apple juice in a pan.

  2. Bring to a boil, reduce to 100ml (1/3 cup).

  3. Whisk in agar-agar and simmer for 10 minutes over low heat.

  4. Season and add both types of horseradish.

  5. Stir well, pass through a sieve, and chill.

  6. Once it has set, transfer to a food processor with some liquid (apple juice and vegetable stock) and blend into a smooth jelly.

Boulangère Potatos


  • 1 carrot

  • 300g waxy potatoes

  • 50g (1/4 cup) celeriac

  • 50g (1/4 cup) leeks

  • 500ml (2 ¼ cups) beef stock

  • Salt | Pepper| Nutmeg

  • 2 tbsp parsley, finely chopped

  • Oil for frying


  1. Finely diced peeled potatoes, carrots, and celeriac.
  2. Clean, then slice the leek lengthwise, clean it under cold running water, and chop finely.
  3. Heat oil in a pot, add all the vegetables except the leek and sweat.
  4. Add leek and stock, bring to a boil, cook until soft.
  5. Season with salt and pepper. Add the parsley shortly before serving.

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