Rump Steak with sautéed potatoes.

This is a simple but delicious recipe that will please just about any meat eater.

Ingredients :

Potatoes

Onion

Mushrooms

Pepper

Olive oil

Butter

Peas

Rump Steak

Method :

Start by allowing the steaks you have bought to come up to room temperature, then rub a little olive oil on them and grind a little pepper on each side of them.

Peel and cut the potatoes into chunks, wash in cold water to remove the starch and pat them dry on a clean tea-towel. Add a little olive oil to a heated frying pan and a good knob of butter. Once the butter has melted add the potatoes and stir to cover the potatoes in butter and oil.

 Keep stirring the potatoes occasionally until they are golden brown and cooked in the middle.

You can also add some garlic or herbs such as rosemary or thyme to the potatoes so that they take on the flavour and give a different flavour to the finished dish. 

 

 

Clean the mushrooms with kitchen paper or pastry brush to remove any dirt. Peel and chop the onion into slices and then fry the onions in a little olive oil. Let the onions sweat for 3 mins. then add a knob of butter and the mushrooms.

When the onions and mushrooms are almost cooked start to heat your griddle pan ready for the steaks. The griddle should be smoking hot and should not have any oil added to it. Cook your peas in a saucepan as you usually would. Now add the steaks to the dry griddle pan making sure you have enough ventilation for the smoke.

Griddle the steaks for about 3 mins. on either side for rare steaks or until cooked to your liking. Remove the steaks from the griddle and place on a warm plate then cover with aluminium foil to allow the steaks to rest whilst you dish up.

Serve with a pepper sauce to your liking.