- 600g AAA-grade beef rump steaks
- 45ml olive oil
- Salt and ground black pepper
- 80ml Drostdy-Hof Merlot
- 45g butter
- 1 garlic clove chopped
- 125g dried porcini mushrooms
- 250g brown button mushrooms, quartered
- 5ml soya sauce
- 125ml cream
Preheat the oven to 200°C. Soak the porcini mushrooms in 125ml warm water for 10 minutes. Rub the rump with the olive oil. Heat a griddle pan and sear the rump all round. Season with salt and pepper. Remove from the pan and place on a baking tray.
Deglaze the pan with Drostdy-Hof Merlot and retain the juices. Melt the butter in a pan and fry the button mushrooms until golden. Strain the porcini mushrooms, reserving the soaking liquid. Add the mushrooms to the pan and fry briefly. Add the soya sauce, pan juices and soaking liquid to the pan. Allow the sauce to bubble for a few minutes.
Place the steaks in the oven for five to eight minutes, depending on how rare you would like the meat to be cooked. Add the cream to the mushroom sauce and season with salt and pepper to taste.
Remove the steak from the oven and serve with the mushroom sauce, roasted potatoes and seasonal vegetables.