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Rump Steaks with Coriander and Mushrooms

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.

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