So, I thought I would share one of my most favourite steak recipes! this recipe uses rump steak which is a great cut of meat. It has a little more mouth feel but the flavour and juice factor is the best.
I first came across this recipe whilst watching Gordon Ramsay on TV. That night I made the dish at home and was blown away by just how easy and tasty it was. Its a new take on a classic beef and mushroom sauce but this recipe is elegant and doesn’t use that gluggy cornflour thickened mushroom sauce.
Mushroom glazed rump steak with shallots and roasted perlas (serves 4)
- 600g rump steak piece (green meadows beef)
- 400g brown button mushrooms
- 500g perla potatoes
- 2 cloves garlic, crushed
- 150ml cream
- 2 egg yolks, beaten
- 2 tsp Dijon mustard
- 3 Tbsp olive oil
- 250g shallots
- 100ml red wine
- 200ml beef jus
- 1 bunch fresh watercress
- salt
- freshly ground black pepper
Preheat the oven to 180*C. In a hot frying pan, seal the piece of rump steak then put in the oven for 8-12 minutes (depending on the desired doneness). Remove from oven and leave to rest.
Slice the potatoes into thick slices and put in a paper-lined baking tray with a little oil, fresh rosemary, thyme, garlic, salt and pepper. Cook in the oven until tender.
Peel the shallots and saute whole in 1 Tbsp olive oil. Add the red wine and beef jus and put in the hot oven for 30-40 minutes until the jus has reduced and the shallots are glossy.
Quarter the mushrooms and saute in a little olive oil. Season with salt and pepper. Leave to cool in a sieve so that some of the juices can drain.
Preheat the grill to the hottest setting. Beat the cream until soft peaks form. Add the egg yolks, mustard and ½ tsp salt. Fold the mushrooms through the cream mix and spoon onto the top of the steak. Put this under the hot grill for about 3-4 minutes. Slice the piece of rump and serve with the potatoes, shallots and fresh watercress.