4 pieces of rump steak (each about 6 oz [175g] in weight)
oil
Black pepper
2/3 cup (150 ml) 1/4 pint inexpensive red wine
1 1/3 cup (100 g) small button mushrooms, sliced
1/2 stick (2 oz) 50 g butter
oil
Black pepper
2/3 cup (150 ml) 1/4 pint inexpensive red wine
1 1/3 cup (100 g) small button mushrooms, sliced
1/2 stick (2 oz) 50 g butter
method
1. An hour before cooking, oil the steaks and season well with freshly ground pepper.
2. Heat a thick frying pan and fry the steaks, without adding any extra fat, for 1 minute.
3. Add the wine, reduce the heat and simmer for 4 minutes, turning once.
4. Lift out the steaks and place on a warm serving dish.
5. Add the mushrooms to the pan and cook quickly for 3 minutes.
6. Add the butter and mix well so that it melts and blends with the wine.
7. Taste and add the salt and a little more freshly ground pepper.
8. Pour over the steaks and serve immediately.
2. Heat a thick frying pan and fry the steaks, without adding any extra fat, for 1 minute.
3. Add the wine, reduce the heat and simmer for 4 minutes, turning once.
4. Lift out the steaks and place on a warm serving dish.
5. Add the mushrooms to the pan and cook quickly for 3 minutes.
6. Add the butter and mix well so that it melts and blends with the wine.
7. Taste and add the salt and a little more freshly ground pepper.
8. Pour over the steaks and serve immediately.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
