I was looking for something special for a Valentine’s day dinner, and cam across the most amazing rump steak from our local farm shop. With a sudden flash of 1970’s inspiration, I decided to cook up this classic. Really quick and easy – a great dish to impress with. Served with dauphinoise potatoes and buttered savoy cabbage, a hearty red wine and a glass of bubbly.
You’ll need to complete the prep before you start cooking – it all comes together very quickly.
Resting the steak is imperative if you want an nice tender piece of meat. The actual cooking time will vary depending upon how you like your steak cooked, how thick it is, the quality of the meat and the cut.
BTW – these were the best pieces of rump steak I’ve ever eaten. Cooked Medium, they were really tender with the most amazing flavour. It really pays to look out for the best quality locally famed meat, and if you’re ever around York, give the Farmer’s Cart a visit
Ready in 30 minutes
- 2 Rump Steaks, trimmed
- Black Pepper
- 50g Butter
- 100g Chestnut Mushrooms, sliced
- 6 Spring Onions, chopped
- 2-3 tbsp Brandy
- 1 tbsp Worcester Sauce
- 1 tbsp Wholegrain Mustard
- 100 ml Creme Fraiche or Double Cream
- Whilst melting half of the butter in a pan season the steaks with freshly ground pepper
- When the butter starts to foam, add the steaks. Push down and leave undisturbed for 3 minutes
- Turn the steaks and cook for another 3 minutes
- Remove from the pan and leave to rest whilst you cook the sauce
- Melt the remaining butter and add the mushrooms. Cook for a minute and add the spring onion
- Cook for a further minute before adding the brandy, Worcester sauce and mustard. Bring to the boil and simmer for a few seconds to burn off the alcohol
- Stir in the cream or creme fraiche and bring to the boil.
- Serve immediately, pouring the sauce over the steaks