900 g (2 lb) rump steak (6 pieces)
Dijon mustard
freshly ground black pepper
vegetable oil for frying
12 black peppercorns
12 green peppercorns
8 whole allspice berries
100 g (4 oz) mushrooms, sliced
225 ml (8 fl oz) Guinness or stout
5 ml (1 tsp) Worcestershire Sauce
Dijon mustard
freshly ground black pepper
vegetable oil for frying
12 black peppercorns
12 green peppercorns
8 whole allspice berries
100 g (4 oz) mushrooms, sliced
225 ml (8 fl oz) Guinness or stout
5 ml (1 tsp) Worcestershire Sauce
method
1. Coat the steaks with a thin layer of Dijon mustard and lots of freshly ground pepper.
2. Fry in oil as for rare steaks. Carefully lift out the meat and set aside.
3. Add to the pan juices the peppercorns, allspice and mushrooms.
4. Cook for 2 minutes. Add the Guinness and cook on a high heat for a minute, then add the Worcestershire sauce.
5. Lay the steaks in an ovenproof dish and pour over them the Guinness mixture.
6. Cover dish with foil and bake at 180°C (350°F) Gas 4 for an hour.
2. Fry in oil as for rare steaks. Carefully lift out the meat and set aside.
3. Add to the pan juices the peppercorns, allspice and mushrooms.
4. Cook for 2 minutes. Add the Guinness and cook on a high heat for a minute, then add the Worcestershire sauce.
5. Lay the steaks in an ovenproof dish and pour over them the Guinness mixture.
6. Cover dish with foil and bake at 180°C (350°F) Gas 4 for an hour.
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