Grilled Rump steak with mushroom sauce ¹:
Ingredients:
For the steak:
- 2 steaks
- Salt and pepper
- Olive oil
- Thyme
- Butter
For the mushroom sauce:
- 2 tablespoons of chopped onion (brown onion)
- 1 clove of garlic, chopped
- 4 mushrooms (button), sliced
- 1 teaspoon of chopped thyme
- 185 ml of beef stock
- 50 ml of cream (cooking, thick cream)
- 2 tablespoons of peppercorns (black)
- 1 teaspoon of flour
Instructions:
Cooking the steak:
1. Place the cast iron pan on medium heat with 1 tablespoon of oil.
2. The pan should be heated well before cooking the steak.
3. Season each side of the steak generously with salt and pepper, chopped garlic, thyme and 1 tablespoon of olive oil.
4. Place immediately in the skillet.
5. The pan should sizzle when the steak is placed on the pan.
6. Cook for 2–2.5 minutes until you get a great crust, then turn.
7. Cook for further 2–2.5 minutes.
8. During the last 1 minute of cooking, push steaks to one side and place the butter into the pan.
9. As soon as the butter is melted, continuously spoon the butter over the steak until it's cooked to your liking.
10. Transfer steak to a plate and cover loosely with foil, rest for 5 to 10 minutes.
Mushroom sauce:
1. Into the same pan that the steak was cooked, add onion, garlic and saute for 1 minute until soft.
2. Then add the mushrooms and cook further until brown and soft.
3. This should be brown in colour.
4. Then add the flour, cook for 1 minute.
5. Add a teaspoon vinegar
6. Add beef stock, herbs, peppercorn and cook until reduced and thickened.
7. Finally, add the cream and reduce it further until you have a thick and glossy sauce.
8. Check seasoning and adjust seasoning if required.
9. There will be steak juice that will be leftover on the plate where the steak was resting.
10. Pour that into the sauce (This will add so much flavour).
11. Pour it over the steak and serve immediately.
