Rump Steak with Creamy Mushroom Sauce

Cooking time:    65 mins
Serves:                4

What you need

4 x 125g John Penny rump steaks
750g sweet potatoes, washed and cut into wedges
4 tablespoons organic olive oil
Freshly ground black pepper
75g butter
2 tablespoons olive oil
1 onion, peeled and finely chopped
1 garlic clove, crushed
150g baby button mushrooms, wiped and sliced
200g chestnut mushrooms, wiped and sliced
300g tub beef stock
1-2 tablespoons brandy
500g pot low fat natural yogurt

How to cook

Preheat the oven to Gas 7, 220°C, fan 200°C, 425°F.

Place the sweet potato wedges into a roasting tin, drizzle over the olive oil and season.  Place in the oven and cook for 35-40 minutes or until crispy.

For the mushroom sauce: Place the butter and oil in a large frying pan and heat, add the onion and garlic and sauté for 2-3 minutes, then add the mushrooms and sauté for a further 5-8 minutes.

In the meantime place the stock and brandy in a saucepan and reduce by half.

Remove half of the mushrooms from the frying pan, place in a food processor with the stock and process until smooth, finally add the yogurt and process once again.

Return this mixture to the pan with the reserved mushrooms. Preheat a grill or griddle pan and cook the steaks for 2-2½ minutes on each side for medium rare, 2½-3 minutes for medium and 3-3½ for well done.

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