A delicately flavoured dish, Rump Steaks with Mustard and Brandy Sauce zoill whet palate of any gourmet. Serve with
Parsley Potatoes and Broccoli with Almonds.
4 rump steaks, approximately f-inch thick
3 garlic cloves, crushed
4 tablespoons prepared French mustard
2 tablespoons brandy
6 fl. oz. single cream
½ teaspoon paprika
½ teaspoon salt
5 teaspoon black pepper
Preheat the grill to high.
Rub the steaks all over with the garlic and mustard. Place the steaks on the rack of the grill pan and place the pan under the heat. Grill the steaks for 2 minutes on each side. Reduce the heat to low and grill the steaks for a further 2 minutes on each side. This will produce rare steaks – double the times for well-done steaks.
Remove the steaks from the heat and transfer them to a warmed serving dish. Keep the steaks hot while you finish the sauce.
In a small saucepan, heat the brandy over low heat until it is hot but not boiling. Ignite the brandy and, when the flames have died down, stir in the cream, paprika, salt and pepper and cook, stirring frequently, for a further 5 minutes.
Remove the pan from the heat and pour the sauce over the steaks. Serve immediately.
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