Rump Steak with Red Wine & Mushroom Sauce

Cooking time:      30 mins
Serves:                  4

What you need

4 x John Penny rump steaks
75g butter
1 onion, peeled and chopped
150ml Cabernet Sauvignon
250ml beef stock
1 tablespoon plain flour
150g baby button mushrooms, sliced
1 tablespoon olive oil
1 tablespoon parsley
Freshly ground black pepper
1 garlic clove chopped
1 tablespoon chopped, mixed herbs

How to cook

Melt 25g of the butter in a frying pan and gently fry the onion for 5 minutes until softened.

Meanwhile, boil the wine and stock together until reduced by half.

Sprinkle the flour over the onion and cook for 1 minute. Remove from the heat and stir in wine stock a little at a time. Return to the heat and bring to the boil, stirring constantly until thickened.

Add the mushrooms to the sauce, cover and simmer gently for 15 minutes, stirring occasionally.

Place a frying pan over a medium high heat. Brush the steaks with oil and season with pepper. Sear the steaks on both sides, as desired.

Season the sauce and stir in the parsley.

Mix together the remaining butter, garlic and mixed herbs. Spoon the sauce and topping over the steaks and serve with mashed potato.

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