Beef rump steak with béchamel sauce

Ingredients:

For the béchamel sauce:

• 2 tbsp (30 g) butter
• 2 tablespoons of vegetable oil
• 1/3 cup wheat flour
• 2.5 cups whole milk
• Salt and freshly ground pepper

For the rump steak:

• 4 beef rump steaks or 700-900 g beef fillet, cut into 4 pieces
• Salt and freshly ground pepper
• 1.5 cups of wheat flour
• 2 tsp baking powder
• 1 cup whole milk
• 2 large eggs
• Vegetable oil, for frying
• Sliced ​​green onions, for sprinkling (optional)

Preparation:

1. Prepare the béchamel sauce: Melt the butter and vegetable oil in a saucepan over medium heat. Add the flour and sauté, whisking, until smooth and golden brown, about 2 minutes. Gradually pour in the milk and continue stirring until it comes to a boil. Cook, stirring, until the sauce thickens, 4 to 6 minutes. Add 2 to 3 teaspoons of salt and 1 teaspoon of pepper.
2. Prepare the rump steak: Place the beef pieces between two layers of film and pound with a mallet or a frying pan to a thickness of 3-5 mm. Season generously with salt and pepper.
3. In a bowl, combine flour, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Beat eggs and milk in another bowl.
4. Dredge the meat first in the breading mixture, then in the egg mixture, and then in the breading mixture again.
5. Pour approximately 2.5 cm of vegetable oil into a cast-iron skillet and heat to high. The oil temperature should reach 180°C (350°F). Add one rump steak at a time and fry on each side for 5 minutes, until golden brown.
6. Place the rump steaks on plates, pour over the béchamel sauce and sprinkle with green onions.