NZ Woman's Weekly

Mushroom-glazed rump steak with shallots and roasted perlas

  • Servings

  • Courses

  • 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.

Serves 4

Issue 1541

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