Rump steak with mushroom sauce and a little green salad

Ingredients

• 1 Rump steak, 280 g
• 200 g mushrooms, sliced
• 1 tbs tallow (see blog how to turn pure beef fat into tallow)
• 2 tbs butter
• 1 tbs ghee
• 2 tsp Worcestershire sauce
• ¼ c of cream
• 1 tsp fresh thyme
• Salt & pepper

Salad

• 1 cup mixed salad leaves
• 40 g cucumber, sliced
• ½ avocado, diced
• ½ french shallot, finely diced
• 2 tsp red wine vinegar
• 1 tsp Dijon mustard
• 4 tsp olive oil

Directions

1. Bring the steak to room temperature for a minimum of 30 minutes. Pat dry, and season generously with salt & pepper.
2. To make the salad place the shallots, red wine vinegar, Dijon mustard, olive oil and salt and pepper into a small bowl. Whisk with a fork until combined and creamy. Set aside.
3. Heat a griddle / frying pan for 5 minutes or until smoking hot. Add the steak and cook for 3 minutes. Turn and cook for 2 minutes for a medium rare steak. Add 2 tbs of butter to the pan. Tilt the pan slightly and continuously baste the steak for a further minute.
4. Remove the pan from the heat. Cover the steak in foil and let rest. Pour the pan juices into a bowl to use in the mushroom sauce as well as the steak juices.
5. Wipe the pan clean and add1 tbs of ghee. Fry the mushrooms on high heat until browned and all liquid has evaporated. Turn down the heat, pour in the reserved juices, fresh thyme and cream. Bring to a simmer and cook for a couple of minutes. Season with salt and pepper.
6. To serve, toss the salad with the dressing. Plate with the steak and mushroom sauce.

Nutrition