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Ingredients
- 1 1/5 kg beef, rump steaks
- 1/2 c. red wine
- 60 gm butter
- 1 x onions, medium
- 1 tsp mustard, whole grain
- 1 c. beef stock
- 1/2 c. red wine
- 1/2 c. cream
- 2 Tbsp. fresh herbs (minced) salt, pepper
Directions
- Marinate rump in red wine and herbs for 1-2 hrs.
- Pat steaks dry. Season with grnd pepper.
- Heat 1/2 the butter in a pan, when warm add in steaks and cook to required degree of doneness. 5 min for rare to medium, depending on thickness. Remove from pan and keep hot.
- (Alternately, grill on bbq)
- *)To make the sauce:Heat remaining butter in a pan, add in onions and gently cook for 1 minute, then add in marinade and brandy, bring to boil and set alight. Reduce by half, add in beef stock, cream and mustard and reduce till a sauce consistency is obtained. Add in any juices which have run from steaks.
- You can thicken this sauce slighty with cornflour dissolved in some water if you like.
- Remove sauce from heat and whisk in a small knob of butter. Spoon sauce over steaks.
- Serve with Potato Casserole and fresh green salad.
- Fillet or possibly sirloin steaks can be used in place of rump.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 460g | |
| Recipe makes 4 servings | |
| Calories 900 | |
| Calories from Fat 619 | 69% |
| Total Fat 69.2g | 87% |
| Saturated Fat 33.28g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 242mg | 81% |
| Sodium 506mg | 21% |
| Potassium 995mg | 28% |
| Total Carbs 5.05g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.48g | 1% |
| Protein 51.37g | 82% |
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