Green tea rump, carrots mix in burnt orange sauce serve with salads

Ingredients
Rump steaks:
4 medium size rumps
2 green tea bags
Olive oil
1Tbsp butter
Salt / pepper

Carrots, tomatoes medley and salads
1 Packet salad mix
1 Packet tomatoes medley, washed, dried
2 Packet carrots mix, washed and peeled skins

Sauce:
1-2 oranges
1/4 cup sugar
30 ml (or more) fresh lemon juice
1/2 cup fresh orange juice
30 ml cognac
1 cups chicken stock less salt
1 Tbsp orange marmalade
1 Tsp cornstarch
1 Tbsp orange liqueur (such as frangelico)
salt and ground black pepper
1 eschallot
1 small garlic clove

To marinade rumps
Place the rumps onto a chopping board, open the green tea bags and shake the green tea over the rump. Season with salt and pepper and make sure the rump is evenly coated on all sides and put in regridgerator until time to cook.

To make zest
Using a vegetable peeler, remove zest (orange…