John Myers
Rump Steak with Mushrooms
The perfect rump steak with mushrooms recipe with a picture and simple step-by-step instructions.
- 2 about 00 g – Rump steaks ***
- 2 about 00 g – Neutral oil
- 1 kl. Can 1St choice mushrooms
- 20 g Branded butter
- Salt and pepper
- Preparation: Take the rump steaks out of the refrigerator in good time, stroke them with a little oil and cover with cling film and leave them at room temperature until prepared. Pour the mushrooms into a colander to drain and then cut them in half. Preheat the oven to 150 degrees.
- Preparation: Heat a pan vigorously, add a few “drops” of oil and the steaks and fry vigorously for 1.5 to 2 minutes on each side, then place in the oven on a wire rack and cook for another 6 to 8 minutes.
- During this time, leave out the butter in the pan (in the roasting place for the steaks) and fry the drained mushrooms in it until they are appetizingly brown, then season with pepper and salt, put the steaks in the pan again with the mushrooms, whole Swirl briefly and serve on preheated plates.
- I served rosemary potatoes with a refreshing confetti salad. Confetti Salad … a refreshing and cool side dish
- ** I bought the rump steaks from the butcher I trust, where they are of good quality and are wonderfully tender. They are a bit more expensive, but in my experience they are also much better!
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