Rump steak with quick mushroom and red wine sauce
- 1 tbsp sunflower oil
- 2 rump steaks (about 200g/8oz each)
- 140g mushrooms, quartered
- 2 thyme sprigs, leaves removed
- 150ml red wine
- 1 tbsp butter
-
Prep: 5 mins
Cook: 10 mins
Easy
Serves 2
- Heat the oil in a pan. Season the steaks,
then fry for 2-3 mins each side for medium
rare, or cook more to your liking. Remove
from the pan, then set aside to rest.
- Add the mushrooms and thyme leaves
to the pan, then cook for a couple of mins
until softened and golden. Pour in the
wine and bubble until syrupy, then turn
off the heat and stir in the butter. Season.
- Serve the steaks with the mushroom
sauce poured over, along with creamy
mash and some crunchy spring greens.