Rump Steak is a slightly cheaper cut of beef that makes it affordable but no less flavourful than the more expensive cuts. In fact some would say it gives the best flavour. This dish is perfect for date night, birthdays or just as a treat after a hard week. It's quick to cook and needs very little prep which is a bonus! I've kept it relatively simple with just a few ingredients in the sauce, as once it's reduced the flavours intensify. You can of course serve it with a different sauce if you prefer and just follow the guidelines on cooking the steak itself, the same applies to the mushrooms-onions work well with this too. The choice is yours. The timings are for a medium cooked Steak but you can adjust this to suit your tastes ( 2mns each side for rare and 4 mns each side for well done depending on the thickness of the meat). Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x
Prep :-Take the steaks out of the fridge 30mns before cooking to allow them to come to room temp.
Add the honey,mustard,chilli and garlic to a bowl and mix.
Clean and slice the mushrooms
Put your dry pan on a med/high heat till it's just about smoking.
Pour 1/2 the oil onto the upper side of the steak and add 1/2 the S&P. Rub in to the steak
Put the steak oil side down into your hot pan. The steak will sizzle as it sears.This will give you flavour.
You will see the juices coming out . Cook for 2-3 mns then add the rest of the oil and s&p
Turn over and cook for a further 3 mns
Remove from the pan and cover loosely with foil. This allows the meat to rest. Rest it for the same amount of time you cooked it. e.g.. 6 mns
Add the mushrooms to the pan, Lower the heat, add the butter and fry for 4-5 mns till cooked through then set aside.
Add the stock to the pan along with the mustard mix. Stir,bring to the boil, and let it boil for 4-5mns till the liquid reduces as it thickens into a glaze
Once rested, slice your steak -you can leave it whole if you prefer.
You can add the steak back into the pan if you want it fully coated in the glaze - purists would say No but I like to do this as the meat soaks up the sauce
Serve warm with the mushrooms, honey mustard glaze poured over and any sides of your choice - I've served with fondant potatoes, spinach and peas
Easy swaps :-
Rump steak for Sirloin or Rib-eye
Honey mustard sauce for peppercorn or any sauce you prefer.
Mushrooms for onions.
Ingredients
Directions
Prep :-Take the steaks out of the fridge 30mns before cooking to allow them to come to room temp.
Add the honey,mustard,chilli and garlic to a bowl and mix.
Clean and slice the mushrooms
Put your dry pan on a med/high heat till it's just about smoking.
Pour 1/2 the oil onto the upper side of the steak and add 1/2 the S&P. Rub in to the steak
Put the steak oil side down into your hot pan. The steak will sizzle as it sears.This will give you flavour.
You will see the juices coming out . Cook for 2-3 mns then add the rest of the oil and s&p
Turn over and cook for a further 3 mns
Remove from the pan and cover loosely with foil. This allows the meat to rest. Rest it for the same amount of time you cooked it. e.g.. 6 mns
Add the mushrooms to the pan, Lower the heat, add the butter and fry for 4-5 mns till cooked through then set aside.
Add the stock to the pan along with the mustard mix. Stir,bring to the boil, and let it boil for 4-5mns till the liquid reduces as it thickens into a glaze
Once rested, slice your steak -you can leave it whole if you prefer.
You can add the steak back into the pan if you want it fully coated in the glaze - purists would say No but I like to do this as the meat soaks up the sauce
Serve warm with the mushrooms, honey mustard glaze poured over and any sides of your choice - I've served with fondant potatoes, spinach and peas
Easy swaps :-
Rump steak for Sirloin or Rib-eye
Honey mustard sauce for peppercorn or any sauce you prefer.
Mushrooms for onions.