Rumb Steak with mushrooms
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 40 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 600 grams Black Angus rump steak
- 2 Tbs "Minerva" olive oil
- Maldon sea salt and pepper
- 60 grams "Lurpak" butter, unsalted
- 1 chopped onion
- 2 cloves of garlic, finely chopped
- 500 grams portobello mushrooms, sliced
- 1 Tbs all-purpose flour*
- ¼ cup “Commandaria” or port wine*
- 1/3 cup brandy
- 1 cup beef stock*
- 2 heaped tsp 'Reines' Dijon mustard
- 1 tsp fresh thyme
- 2 Tbs parsley, chopped
- 100 ml "Arla" cream
METHOD
1.Cut the steaks into strips (see note) and put them in a bowl.
2.Season with salt and pepper.
3. Heat a large frying pan or shallow pot over high heat.
4. Add the olive oil and sauté the steak strips in 3 batches, for 1 minute only, until they have a nice colour.
5. Remove steak in a bowl
6. In the same pan, add the butter and the onion.
7. Sauté, stirring, until the onion softens and begins to color
8. Add the garlic and mushrooms. Let them cook, stirring occasionally, until they lose their volume. Add salt and pepper.
9.Sprinkle the mushrooms with flour and mix well. Return the steaks back to the pan. Pour over the cognac and the commandaria and carefully ignite. Let the flames sub andside pour over the beef broth.
10. Add the mustard and thyme. Let everything come to a boil and the sauce will become a little thicker.
11. Finally add half the parsley with the cream and mix.
Serve with rice or mashed potatoes, sprinkling with extra parsley.
Note: When cutting meat into strips, always cut against the grain. This way the meat stays soft.
Kali Orexi!
*This product is not available in foodhaus stores
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