Rump Steak With Quick Mushroom And Red Wine Sauce
Bold and flavorful, this dish features perfectly seared rump steaks smothered in a rich red wine and mushroom sauce. Each bite is a delightful balance of savory steak and earthy mushrooms, complemented by a velvety sauce with a hint of sweetness. Elevate your dinner with this elegant yet easy-to-make meal, served alongside creamy mashed potatoes and vibrant spring greens.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 2 rump steaks (about 200g/8oz each)
- 140g mushrooms , quartered
- 2 thyme sprigs, leaves removed
- 150ml red wine
- 1 tbsp butter
Instructions
- Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
- Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
- Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 500 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 43 grams protein
- Sodium Content: 0.42 milligram of sodium
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