HOVĚZÍ RUMP STEAK SOUS VIDE PEČENÉ BRAMBORY GRENAILLE S CHORIZEM, FAVE FAZOLE, OMÁČKA Z UZENÝCH KOSTÍ, MARINOVANÉ ŘEDKVIČKY
CZK 339≈ €13.91
Campus River Restaurant · Brno
- Milk
- Celery
- Sulphur dioxide and sulphites
Nutrition
≈ 800 kcalper portion of about 450 g
- Protein23%
- Fat61%
- Carbohydrates16%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A tender beef rump steak prepared using the sous vide method, served with roasted small potatoes, green beans, and a smoked bone sauce.
- Cuisine
- Modern European
Typical ingredients
- beef rump
- potatoes
- chorizo
- green beans
- smoked bone marrow
- radishes
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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