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Mushroom glazed rump steak with shallots and roasted perlas

By 6th November 2017Cook, Dining

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.