Dinners
Rump steak with mushroom sauce and baby potatoes
This recipe from Aussie Beef features juicy rump steak topped with a creamy mushroom sauce and served alongside baby potatoes and fresh rocket. An easy meal perfect for any night of the week.
Ingredients
- 600g rump steak, cut into 4 portions
- 500g white mini potatoes
- 3 tbsp olive oil
- 1 brown onion, finely diced
- 200g sliced button mushrooms
- 2 tbsp Worcestershire sauce
- 1/3 cup sour cream
- baby rocket leaves and finely chopped parsley, to serve
Method
- Place potatoes in a saucepan, cover with cold water and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until just tender when pierced with a knife. Drain and cover to keep warm. Before serving, drizzle with a little olive oil and season with salt and pepper.
- Brush steaks with 1 tablespoon olive oil and season with salt and pepper. Heat a large non-stick frying pan over medium heat. Cook steaks for 3-4 minutes each side, or until done to your liking. Transfer to a plate and cover loosely with foil to rest.
- Increase heat to medium-high. In the same pan, add a little more oil if needed, then add onion and mushrooms. Cook for 4-5 minutes until softened and golden. Stir in Worcestershire sauce, sour cream and 1/3 cup water. Bring to the boil, then remove from heat. Season to taste.
- Plate the steaks and top with mushroom sauce. Add a side of boiled potatoes, sprinkled with chopped parsley, and serve with a handful of baby rocket.