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Rump steak, garlic mash, mushrooms, spinach & red wine sauce Recipe

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Serves 4
 
Ingredients:
  • 4 x 8oz rump steaks
  • 400g mashed potato
  • 4 large flat mushrooms – cut into thick slices
  • 250g baby spinach
  • 150g garlic butter
Red wine sauce:
  • 2 shallots – finely sliced
  • 4 button mushrooms – sliced
  • 10g butter
  • 1 sprig thyme
  • 2 grinds of freshly milled black pepper
  • ½ bay leaf
  • 120ml cabernet sauvignon wine
  • 75ml ruby port
  • 1 teaspoon red wine vinegar
  • ½ teaspoon caster sugar
  • 2 pinched salt
  • 100ml beef jus
  • 100ml brown chicken stock
Method sauce:
 
1.       Cook the shallots, pepper, mushrooms, thyme and bay leaf in the butter until golden brown.
2.       Add the vinegar and cook until it’s evaporated.
3.       Add the wine, port, salt and sugar and reduce until you have a ¼ of the original amount left.
4.       Add the stocks and cook until the consistency of single cream.
5.       Pass the sauce through a fine sieve and reserve for later.
 
Garlic butter
  • 150g unsalted butter
  • 4 cloves garlic – pureed
  • 2 pinches salt
  • 1 pinch white pepper
Garlic butter method:
 
1.       Cook the garlic gently in half the butter to soften it then remove from the heat and leave to cool to blood temperature.
2.       Soften the remaining butter and whisk into the garlic butter with the salt and pepper.
3.       Reserve for later use.
 
To finish the dish:
 
1.       Cook the rump steak to the required degree and rest in a warm place while you prepare the other parts of the dish.
2.       Warm the mash potato and add garlic butter to your desired taste.
3.       Cook the sliced flat mushrooms in a hot frying pan with a little vegetable oil until golden brown. Season with salt and pepper and cook for 30 seconds, then add the baby spinach and toss it all together to wilt the spinach. Drain any liquid from the pan and then add a couple of knobs of garlic butter, check the seasoning and adjust if necessary.
4.       Place a nice neat spoon of the garlic mashed potato at the top of a main course plate and sit the spinach and mushrooms in front of it.
5.       Slice the rump steak into 5 thick slices and fan this out over the spinach and mushrooms.
6.       Finish the dish by spooning the hot red wine sauce over and around the steak.