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Rump Steak with Herb Butter on Mushroom Pilaf

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 105 kcal

Ingredients
 

Rump steaks:

  • 2 Rump steaks, well hung
  • Oil
  • Salt pepper

Mushroom pilaf:

  • 200 g Rice / wild rice
  • 400 ml Vegetable broth
  • 2 tbsp Brown butter
  • 0,5 Diced onion
  • 350 g Mushrooms fresh
  • 1 tbsp Fresh smooth parsley
  • Salt, pepper, lemon juice

Herb butter:

  • 50 g Butter
  • 2 Garlic cloves grated with salt
  • 1 tbsp Estragron
  • 1 tsp Spice Cafe de Paris
  • 1 pinch Hot paprika powder

Instructions
 

Info on the cooking levels for steak (source: Wikipedia):

  • Cooking levels for steak: Bleu - rare - very bloody: internal temperature 45 °. Sauté the meat vigorously, the meat juice that escapes is colored dark red Saignant - medium rare - bloody: internal temperature 55 °. The meat still appears raw, the emerging meat juice is reddish A point - medium-pink: internal temperature 65 °. The meat is pink, the emerging meat juice is light pink Bien cuit - well done- through: internal temperature 80 °. The meat juice that emerges is clear.
  • The steak must be well hung, the color should be dark red, the meat is dry
  • Heat the oil in a pan, fry the steak for 2 - 3 minutes on each side. Salt and pepper. Place in the oven at 80 ° to rest.

Rest periods (own testing):

  • Blue - rare - very bloody: no rest period Saignant - medium rare - bloody: 10 min.Rest period at 80 ° A point - medium- pink: 15 min.Rest period at 80 ° Bien cuit - well done - through: 30 min. Rest time at 80 °

Mushroom pilaf:

  • Bring 1 tbsp brown butter and 400 ml vegetable stock to a boil.
  • Add rice with a little salt to the broth. Close the pot and let it simmer over a low flame for approx. 20 - 25 minutes
  • In the meantime, clean the mushrooms and cut them into slices.
  • Sauté onion cubes in a pan, add mushrooms, season with salt, pepper and a little lemon juice. Add parsley.
  • After 20/25 minutes, remove the rice from the stove. Remove the lid from the pot, cover with a kitchen towel, put the lid back on and let it stand for about 10 minutes.
  • 1 Tbsp brown butter stir into the rice, stir in the mushrooms and serve.

Herb butter:

  • Butter, 2 cloves of garlic grated with salt, mix tarragon, paprika, and Cafe de Paris spice and let steep

Serving:

  • Place rice in the center of the plate. Add the steak, if necessary brush with herb butter. Enjoy your meal!

Nutrition

Serving: 100gCalories: 105kcalCarbohydrates: 0.9gProtein: 2gFat: 10.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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