Rump steak with quick mushroom and red wine sauce

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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, sugar 4g, salt 0.42 g

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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, sugar 4g, salt 0.42 g

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