15-Minute Beef Rump Steaks with Creamy Mushrooms & Roasted Vegetables

Steps

1. Bring a full kettle to the boil.
2. Heat oil in a large frypan on medium-high heat. Pat beef dry and season with fennel & lemon salt measure and pepper. Cook for 3-4 minutes each side, for medium (depending on thickness), or until cooked to your liking. Rest covered before thinly slicing. Reserve pan.
3. Heat oil in a second large frypan on high heat. Roughly chop mushrooms, add to pan with a pinch of salt and cover with a lid. Cook for about 4 minutes, stirring once during cooking, until tender. Remove from heat, stir through sour cream and season to taste with salt and pepper. Keep warm.
4. While beef and mushrooms cook, cut broccoli into small florets and thinly slice Brussels sprouts. Place in a heatproof bowl. Cover with boiling water and set aside for about 5 minutes to steam, until tender. Drain well.
5. Heat roasted vegetables in reserved beef pan on medium-high heat. Cook for about 5 minutes, until hot through. Remove from heat and toss through cooked broccoli and Brussels. Alternatively, remove seal from vegetables and heat in microwave for about 5 minutes, until hot through.
6. Vegetables and beef topped with mushrooms.