Rump steak with port and mushrooms: Dinner party perfection
Invite your friends over and surprise them with restaurant-quality steak. Our rump steak with port and mushrooms is dinner party perfection.
It’s steak season again in South Africa, but if you still don’t want to braai outside, you can cook a restaurant-quality steak indoors. In South Africa, one of our favourite cuts of beef is rump steak which, other than fillet, is the cut with the most flavour. However, we are adding even more with port. This rump steak with port and mushrooms is a great dish for those dinner parties with friends when you want to impress them.
Rump steak with port and mushrooms tips
When cooking the steak, brown it on each side in a hot pan before adding butter and garlic while basting it for a few minutes. You can also make the sauce on its own while the steak is resting. For the best results, thicken the sauce and cook the mushrooms separately before adding the sauce to the steak. Only put the steak in the oven for 10 minutes if you like medium-rare steak. It’s a rich and flavourful dish best served with a glass of red wine or port.
Invite your friends over and surprise them with restaurant-quality steak. Our rump steak with port and mushrooms is dinner party perfection.
Rump steak with port and mushrooms recipe
Course: MainCuisine: GlobalDifficulty: Easy6
servings20
minutes20
minutes1
Hour1
hour40
minutesIngredients
6×200 g rump steaks
50 g butter
rosemary
2 wine glasses port
1 tsp flour
350 ml stock
500 g flat black mushrooms
2 cloves garlic, finely chopped
1 tsp chopped parsley (to garnish)
salt and freshly ground black pepper
Method
- In a hot, smoking, pan, brown meat on each side with a bit of oil (2 minutes a side). Melt ⅔ of the butter in shallow pan and baste pieces of meat both sides; remove from pan, put in a shallow dish and keep warm.
- Tip port into the pan, bring to the boil and boil until reduced to half the quantity. Pour over meat and keep aside.
- Melt remaining butter, stir in flour and cook slowly until straw colour; blend in stock and stir till boiling.
- Add meat and port to stock, season, cover and cook at 120°C in oven for 1 hour.
- Wash and trim mushrooms and finely chop garlic. Add both to the pan and continue cooking until meat is very tender.
- Sprinkle with chopped parsley before serving.
- Serve with creamed potatoes, glazed baby carrots and peas.
Notes
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Do you want to make more tasty fancy steak recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the St. Andrews Preparatory School, Prep 100 Recipe Book.
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