Description:
Enjoy a matured and juicy rump steak from JPs, topped with creamy mushrooms for a quick and easy 15 minute mea
Ingredients:
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4 x 8oz Steakhouse Rump Steaks from JPs
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500g baby potatoes, microwave-ready
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2 tbsp olive oil
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200g sliced baby portobello mushrooms
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2 tbsp Worcestershire sauce
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1 cup double thick cream (heavy cream)
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Baby rocket leaves, to serve
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Parsley, finely chopped, to serve
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3 tbsp butter, for sauce
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1 ½ tsp crushed garlic
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1/2 cup chicken broth
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1 tsp Dijon mustard
Directions:
- Place bag of potatoes into microwave, as per packet instructions and microwave for 6 to 8 minutes, or until tender. Set aside covered with foil to keep warm. Drizzle with a little oil and season with salt and pepper, to serve.
- Meanwhile, brush steaks with 1 tablespoon oil and season with salt and pepper. Heat a large non-stick frying pan over medium heat. Add steaks and cook for 3 to 4 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil (allow to rest). See our tips on how to cook the perfect steak in our FAQ
- Using the same pan. Melt butter over medium-high heat add in mushrooms and garlic. Sauté for 3-4 minutes until mushrooms are browned. Stir in broth, cream, Dijon, Worcestershire, add salt, and pepper to taste. Continue to stir periodically for 5-8 minutes until liquid is reduced and thickened and creamy.
Notes:
- Cheese it up: to take this sauce to the next level, stir in a couple tablespoons of freshly grated parmesan cheese OR sprinkle some parmesan cheese on top after spooning over steak!
