This is a fabulous way to cook rump steak. Serve with sauteed potatoes and steamed, buttered French beans and, to drink, a good claret such as St. Emilion. The cooking time of the steaks depends on the amount of heat applied, the thickness of the frying-pan and the quality of the meat. We have given an approximate timing and suggest you test the steaks half zoay through the cooking time.
8 oz. rump steaks
1 teaspoon salt
2 teaspoon black pepper
3 oz. butter
8 oz. mushrooms wiped clean and sliced
2 fl. oz. port wine
5 fl. oz. Brown Sauce
Rub the steaks all over with the salt and pepper. Set aside.
In a small frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the mushrooms and cook them, stirring frequently, for 2 minutes. Remove the pan from the heat and set aside.
In a large frying-pan, melt 1 ½ ounces of the remaining butter over moderately high heat. When the foam subsides, add the steaks and cook them for 2 minutes on each side.
Reduce the heat to low and cook the steaks for a further 2 minutes on each side. This will produce rare steaks. Double the cooking time for well-done steaks.
Remove the steaks from the pan and transfer them to a warmed serving dish. Set aside and keep hot while you make the sauce.
Increase the heat to moderately high. Add the port wine and the brown sauce to the pan and, stirring constantly, bring the sauce to the boil. Add the mushrooms and the remaining butter, swirling the pan carefully.
When the butter has melted and the sauce comes to the boil again, remove the pan from the heat and pour the sauce over the steaks. Serve immediately.