Pan-fried rump steaks with a mushroom cream sauce make a superb served with mashed or croquette potatoes Tomato Salad.
4 rump steaks, approximately f-inch thick
1 teaspoon salt
1 teaspoon black pepper
H tablespoons ground coriander
2 oz. butter
12 oz. small button mushrooms, wiped clean and halved
4 fl. oz. double cream
Rub the steaks all over with the salt, pepper and coriander. Set aside.
In a frying-pan large enough to hold the steaks in one layer, melt the butter over moderately high heat. When the foam subsides, add the steaks and fry them for
2 minutes on each side. Reduce the heat to low and fry the steaks for a further
2 minutes on each side. This will produce rare steaks – double the times for well-done steaks.
Using two forks, remove the steaks from the pan and transfer them to a warmed serving dish. Keep the steaks hot while you finish the sauce.
Add the mushrooms to the pan and increase the heat to moderate. Fry the mushrooms, stirring frequently, for 3 minutes or until they are tender.
Stir the cream into the frying-pan and, stirring constantly, cook the sauce for 2 minutes or until it is hot but not boiling.
Remove the pan from the heat. Pour the sauce over the steaks and serve immediately.