Rump steak with quick mushroom and red wine sauce

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1. Video tutorial: Cooking steak

1. 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.
2. 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.
3. Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.

Steak with creamy mushrooms

Cook steak as before, then set aside. Fry the mushrooms and thyme for 2 mins. Stir in 100ml double cream and 1 tsp wholegrain mustard. Bubble for 1 min, season, then spoon over the steaks.

PER SERVING

500 kcalories, protein 43g, carbohydrate 4g, fat 32 g, saturated fat 13g, fibre 1g, salt 0.42 g

Latest comments and suggestions

• busymummy

  21 March 2009

  busymummy rated and commented on this recipe

  

  Lovely dish - the sauce was particularly nice

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• G-I

  26 March 2009

  G-I commented on this recipe

  this is good! I normally don't like mushrooms in red wine because it leaves a particular taste in my mouth. But I guess the thyme makes the difference. It's all tooooo easy, I think it's going to be a sunday favorite.

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• Jock

  26 March 2009

  Jock rated and commented on this recipe

  

  this was brill easy to make

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• Rog

  06 April 2009

  Rog rated and commented on this recipe

  

  This tasted OK but the sauce was very runny and needed more time to reduce.

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• chalkey

  07 September 2009

  chalkey rated and commented on this recipe

  

  Lovely receipe all the family loved it !!

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Gluten-free

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

PER SERVING

500 kcalories, protein 43g, carbohydrate 4g, fat 32 g, saturated fat 13g, fibre 1g, salt 0.42 g

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