Rump Steak with Mushroom Sauce

Unable to load

8 Ingredients

Number of servings

4

375grams mustard & herb marinade
60grams butter
500grams frozen peas
250grams button mushrooms, sliced
1/2 cup beef stock
1 pinch pepper (for seasoning)
800grams beef rump steak
1 pinch sea salt ground (to taste)

Method

Step 1 of 9

Trim excess fat from steaks and slice into even pieces. Place into a dish. Pour 1 cup of marinade over, cover and refrigerate for 20 minutes.

Step 2 of 9

Meanwhile, boil or microwave the peas until tender. Drain and roughly mash with 20g of the butter. Season and keep warm.

Step 3 of 9

Heat a non-stick frying pan over medium heat.

Step 4 of 9

Drain marinade from steaks, wiping off as much as possible. Reserve marinade.

Step 5 of 9

Spray frying pan with oil. Cook steaks for 2 minutes on the first side. Turn and cook for 1-2 minutes on the second side or until cooked to your liking.

Step 6 of 9

Remove from pan and cover to keep warm. Wipe pan with paper towel.

Step 7 of 9

Return pan to heat and add remaining butter. Cook mushrooms until golden, add reserved marinade and stock or water. Bring to the boil. Simmer for 3 minutes.

Step 8 of 9

Spoon pea purée onto plates and top with a steak.

Step 9 of 9

Spoon over mushroom sauce to serve.