Rump Steak with Mushrooms by @cuisinovia

45 min
Hard

4 servings

🥩

600 g

Black Angus Rump Steak

🫒

30 ml

Olive Oil

🧂

1.5 g

Salt

🌶️

0.5 g

Pepper

🧈

60 g

Butter

🧅

150 g

Onion

🧄

6 g

Garlic

🍄

500 g

Portobello Mushrooms

🌾

8 g

All-purpose Flour

🍷

60 ml

Commandaria Or Port Wine

🥃

80 ml

Brandy

🍲

240 ml

Beef Stock

🟡

10 g

Dijon Mustard

🌿

1 g

Fresh Thyme

🌿

8 g

Parsley

🥛

100 ml

Cream

Preparation Steps

  1. Step 1/20

    Slice the Black Angus rump steak into thin strips, cutting against the grain to keep the meat tender.

    🥩Black Angus rump steak
    🔪chef's knife
    🪵cutting board

  2. Step 2/20

    Place the steak strips in a mixing bowl and season them with Maldon sea salt and black pepper.

    🥩Black Angus rump steak
    Maldon sea salt
    black pepper
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/20

    Heat the large frying pan over high heat and add the olive oil.

    olive oil
    🍳large frying pan
    🥄measuring spoons

  4. Step 4/20

    Sear one-third of the seasoned steak strips for 1 minute, turning with tongs until browned.

    🥩Black Angus rump steak
    🍳large frying pan
    🗜️tongs

  5. Step 5/20

    Transfer the seared steak to a clean mixing bowl and repeat with the remaining steak in two more batches.

    🥩Black Angus rump steak
    🍳large frying pan
    🗜️tongs
    🥣mixing bowl

  6. Step 6/20

    Add the unsalted butter to the same frying pan and melt it over medium-high heat.

    unsalted butter
    🍳large frying pan
    🥄measuring spoons

  7. Step 7/20

    Add the chopped onion and sauté, stirring, until softened and lightly golden, about 5 minutes.

    onion
    🍳large frying pan
    🥄wooden spoon

  8. Step 8/20

    Add the finely chopped garlic and sliced portobello mushrooms to the pan.

    garlic
    portobello mushrooms
    🍳large frying pan
    🥄wooden spoon

  9. Step 9/20

    Cook the mushrooms, stirring occasionally, until softened and reduced in volume, about 8 minutes.

    portobello mushrooms
    🍳large frying pan
    🥄wooden spoon

  10. Step 10/20

    Season the mushroom mixture with Maldon sea salt and black pepper, then sprinkle in the all-purpose flour.

    Maldon sea salt
    black pepper
    all-purpose flour
    🍳large frying pan
    🥄wooden spoon
    🥄measuring spoons

  11. Step 11/20

    Stir the flour into the mushrooms until no dry flour remains and cook for 1 minute.

    all-purpose flour
    portobello mushrooms
    🍳large frying pan
    🥄wooden spoon

  12. Step 12/20

    Return all seared steak strips and their resting juices to the frying pan.

    🥩Black Angus rump steak
    🍳large frying pan
    🗜️tongs

  13. Step 13/20

    Pour the brandy and Commandaria wine over the steak mixture, then carefully ignite the alcohol with a lighter.

    brandy
    Commandaria wine
    🍳large frying pan
    🥛measuring cup
    🔥lighter

  14. Step 14/20

    Allow the flames to subside completely, keeping the pan uncovered and away from any flammable materials.

    brandy
    Commandaria wine
    🍳large frying pan

  15. Step 15/20

    Pour in the beef stock and stir in the Dijon mustard.

    beef stock
    🟡Dijon mustard
    🍳large frying pan
    🥄wooden spoon
    🥛measuring cup
    🥄measuring spoons

  16. Step 16/20

    Add the fresh thyme and bring the sauce to a gentle boil.

    fresh thyme
    🍳large frying pan
    🥄wooden spoon
    🥄measuring spoons

  17. Step 17/20

    Simmer until the sauce thickens slightly and the steak is heated through, about 3 minutes.

    🥩Black Angus rump steak
    beef stock
    🍳large frying pan
    🥄wooden spoon

  18. Step 18/20

    Stir in half of the fresh parsley and all of the heavy cream.

    fresh parsley
    heavy cream
    🍳large frying pan
    🥄wooden spoon
    🥛measuring cup

  19. Step 19/20

    Warm the creamy sauce gently for 1 minute without boiling vigorously, then remove the pan from the heat.

    heavy cream
    🍳large frying pan
    🥄wooden spoon

  20. Step 20/20

    Serve the creamy steak and mushrooms hot, then sprinkle with the remaining fresh parsley.

    🥩Black Angus rump steak
    portobello mushrooms
    fresh parsley
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Fats and Oils, Vegetables, Mushrooms, Baking, Alcohol, Broth, Condiments, Herbs

Ingredients

Black Angus rump steak, Olive oil, Salt, Pepper, Butter, Onion, Garlic, Portobello mushrooms, All-purpose flour, Commandaria or port wine, Brandy, Beef stock, Dijon mustard, Fresh thyme, Parsley, Cream

Allergens

Gluten, Wheat, Mustard

Dietetics

Dietary regimen

Low carbohydrate, Ketogenic

Calories

590 kcal

Macro nutrients

Protein: 39g, Fat: 35g, Carbohydrates: 17g, Fiber: 3g, Sugars: 6g

Nutritional Information

Minerals

Iron: 5.3mg, Potassium: 950mg, Calcium: 105mg, Sodium: 480mg, Zinc: 8.2mg

Vitamins

Vitamin B12: 3.8mcg, Vitamin B6: 0.8mg, Vitamin C: 9mg, Vitamin D: 1.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

20 steps

Equipments

Utensils

chef's knife, cutting board, large frying pan, mixing bowl, wooden spoon, measuring spoons, measuring cup, tongs, lighter

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Christmas, Festive gathering, Dinner party, Buffet dinner, Family dinner

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Cypriot, Mediterranean, European

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Tender, Creamy, Juicy, Silky, Meaty

Flavors

Savory, Rich, Creamy, Earthy, Herbal, Peppery, Umami, Wine-infused

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Keep at or below 4°C / 40°F,Reheat until steaming hot), freezer : 2 months (Freeze in an airtight freezer-safe container,Cool completely before freezing,Thaw overnight in the refrigerator,Cream sauce may separate slightly after thawing)