Rump steak with quick mushroom and red wine sauce
- Preparation and cooking time
- Serves 2
- 1 tbsp sunflower oil
- 2 rump steaks (about 200g/8oz each)
- 140g mushroom , quartered
- 2 thyme sprigs, leaves removed
- 150ml red wine
- 1 tbsp butter
- STEP 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.
- STEP 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.
- STEP 3
Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.