*rump steak approx. 80 grams (halved slice, like a medallion) This recipe reflects the four elements earth, water, air, and fire. The three main components represent the elements earth, water, and air; the fourth element fire is created by flambéing in front of the guest. For the cream, first process the dates, sun-dried tomatoes, garlic, olive oil, the 25ml grape seed oil, salt, pepper, and rosemary (fresh rosemary needles) in a high-performance blender to a paste. Each meat / crustacean component should be vacuum sealed individually with about 1 tsp (7 grams) grape seed oil and cooked sous-vide as described in the program (steps 1-3), using the insertion timer mode. After cooking, remove from the bag and grill in the preheated combi-steamer (step 4), then season, place on the cream, and pour about 2 cl of flaming straw rum over it in front of the guest. Recommended side dishes: fresh baguette and a small vitamin salad with a citrus dressing.