2 rump steaks
1/2 tsp salt
freshly ground black pepper to taste
1/2 tsp salt
freshly ground black pepper to taste
for the sweet wine sauce
3 tbsp port
125 ml (4 fl oz) white meat stock
1/2 tsp salt
freshly ground black pepper to taste
2 spring onions, chopped
1 tsp prepared mustard
3 tsp plain flour
125 ml (4 fl oz) white meat stock
1/2 tsp salt
freshly ground black pepper to taste
2 spring onions, chopped
1 tsp prepared mustard
3 tsp plain flour
method
1. First prepare the sauce by mixing all ingredients together and bringing to the boil.
2. Thicken sauce with a paste of flour and water and keep warm.
3. Slash the fat edges of the meat at 2.5 cm (1 inch) intervals to prevent curling during cooking.
4. Preheat a ridged pan until smoking hot and grill the meat for 5 to 7 minutes in total (rare) or 7 to 10 minutes in total (medium).
5. Season with salt and pepper and serve with the sweet wine sauce.
2. Thicken sauce with a paste of flour and water and keep warm.
3. Slash the fat edges of the meat at 2.5 cm (1 inch) intervals to prevent curling during cooking.
4. Preheat a ridged pan until smoking hot and grill the meat for 5 to 7 minutes in total (rare) or 7 to 10 minutes in total (medium).
5. Season with salt and pepper and serve with the sweet wine sauce.
serving amount
serves 2
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