Grilled matured medium rump steak, stacked on butter cream potato mash, served with sauted Dijon mustard creme mushrooms and salad on the side.
- Cheese (optional)
- Olives (optional)
Ingredients (rosemary garlic butter lamb chops & sautéed Dijon mustard crème mushrooms):
- 2 garlic cloves
- 4 x 250g rump steak
- Salt and freshly ground black pepper
- 2 tablespoon olive oil
- 2 tablespoons rosemary
- 2 tablespoons fresh lemon juice
- 1/2 cup chicken stock
- 1 tablespoon butter
- 113 grams of mixed mushrooms, sliced
- 30 – 44 millilitres of dijon mustard, to taste
- 2/3 cup white wine
- 1/3 cup grated parmesan cheese
- 3/4 cup heavy cream
Ingredients (butter cream potato mash):
. 680 grams gold potatoes, peeled and quartered length-wise
. 1/2 teaspoon salt
. 4 tablespoon heavy cream
. 2 tablespoon butter
. 1 tablespoon milk
. Salt and Pepper
. Potato masher
- Prepare your salad. You can make it according to your taste (ie. Greek salad or your personal combination of fresh vegetables and fruits). Leave the salad on the side, ready to place on plates for supper.
- Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
- Meanwhile, you can grill the rump steaks. Chop garlic. Pat steaks dry and season with salt and pepper. In a 12-inch heavy skillet, heat oil over moderately high heat until hot but not smoking and sear steak 3 minutes.
- Add the garlic to the skillet, stir and cook for 2 minutes. Then add the mushrooms, salt and pepper, and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.
- Turn steak over and sear 2 minutes more for medium-rare. Remove the rump steaks and mushrooms from the skillet to a warm plate and keep warm.
- Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan. Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.
- Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the rump steaks and mushrooms to the pan. Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.
- Taste and test the sauce and add the additional 14 millilitre of dijon mustard, if desired. (Note: If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce. Stir constantly until the sauce thickens to your liking.)
- Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.
10.Pour sauce over steaks.
11.By now, the potatoes should be done. Warm the cream and melt the butter, together. This can either be done in the microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.