- 600g rump steak piece
- 500g perla potatoes
- 3 tbsp olive oil
- Fresh rosemary and thyme,
- to garnish potatoes
- 2 cloves garlic, crushed
- Salt and freshly ground black pepper
- 250g shallots
- 100ml red wine
- 200ml beef jus
- 400g brown button mushrooms
- 150ml cream
- 2 egg yolks, beaten
- 2 tsp Dijon mustard
- 1 bunch fresh watercress
1 Preheat the oven to 180ºC. In a hot frying pan, seal the piece of rump steak. Put it in the oven for 8-12 minutes (depending on how you prefer it done). Remove from theoven and leave to rest.
2 Cut the potatoes into thick slices. Put them on a paper-lined baking tray with 1 tbsp oil, rosemary, thyme, garlic and seasoning. Cook in the oven until tender.
3 Peel the shallots and saute whole in 1 tbsp olive oil in a heavy-based frying pan. Add the red wine and beef jus, and put in the hot oven for 30-40 minutes until the jus has reduced and the shallots are glossy.
4 Quarter the mushrooms and saute in 1 tbsp olive oil. Season with salt and pepper. Leave to cool in a sieve, so that some of the juices can drain.
5 Preheat the grill to the hottest setting. Beat the cream until soft peaks form. Add the egg yolks, mustard and ½ tsp salt. Fold the mushrooms through the cream mix and spoon onto the top of the steak. Put this under the hot grill for about 3-4 minutes.
6 Slice the piece of rump and serve with the potatoes, shallots and fresh watercress.