Low temperature Put the grill on the 2nd rack from the bottom, place an oven-proof plate large enough for the 4 rump steaks on it. Preheat the oven to 90 °C.
When hot, heat a frying pan, pour in the fat, heat and sear the rump steaks for 2 minutes on each side.
Put the rump steaks on the plate and cook for about 60 minutes.
Clean the carrots, potatoes and onion and grate them coarsely. Stir in 2 eggs and the flour. Season with salt and pepper. Heat the oil and fry the potato-carrot mixture in batches on both sides. Keep warm.
Shortly before serving, heat the cherry jam well in a frying pan, extinguish with the brandy and clear soup, stir in the sour cream or crème fraiche and the cooking liquid time of the steak and season with pepper and salt.
Serve on hot plates.
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