It’s Good Friday and the sun is shining! It is bitterly cold, but at least I can see sunshine and spring flowers, so I can pretend in my mind that it’s finally Spring! Today the party prep begins in earnest, but not before a tough kettlebell workout to brush away the cobwebs of not having got a workout in yesterday (shock horror!)
I love a nice juicy steak. It’s not really barbeque weather, so I had to make do with making this in my grill pan. The creamy mushroom sauce perfectly complimented the slightly bloody meat juices. I think this would have been even better made with sirloin instead of rump which had some tough connective tissue running through it. The flavour was amazing though. You could use any cut of steak that takes your fancy. If you don’t do dairy, just omit the cream or replace it with a little chicken or beef stock, or wine for a richer flavour.
Steak with Creamy Mushroom Sauce (serves 2)
2 rump steaks (or any other cut)
1/8 tsp dried thyme leaves
250g chestnut/ brown mushrooms, sliced
4 spring onion/scallions
Knob of butter
2 tbsp double/heavy cream
1/4 tsp white pepper
Freshly ground black pepper
Get your steaks out of the fridge about 30 mins before cooking to allow to come up to room temp.
Melt the butter in a saucepan and sauté the spring onions and mushrooms until tender.
Add some salt to draw out the juices in the mushrooms, then add the white pepper and some freshly ground black pepper.
Add the cream and allow to cook on a medium heat to reduce a little and thicken slightly.
Heat up your griddle pan until it is really hot.
Meanwhile pat the steaks dry with paper towels.
Generously season with salt, some freshly ground pepper and the dried thyme leaves on both sides. As I have said before, don’t season the meat with salt until just before you put them in the pan as the salt begins to cure the meat and change it’s flavour.
Sear the steaks on the hot griddle pan. How long depends on how thick your steaks are and how you like them cooked. My rump steaks were about 1 1/2 ” thick and I cooked them for roughly 5 minutes each side for medium.
Plate up and spoon the mushroom sauce over the top.
Serve with some steamed veggies, or for a decadent treat, some creamed spinach.