Beef Rump Steak with Roast Veggies and Mushroom Sauce

Beef Rump Steak with Roast Veggies and Mushroom Sauce

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, March 19, 2017.

Steak with mushroom sauce is the perfect combination.


Ingredients

ROAST VEGGIES

  • 1 bag diced kumara
  • 1 courgette
  • 1 capsicum

BEEF RUMP STEAK

  • 550g beef rump steaks (at room temperature)

MUSHROOM SAUCE

  • 1 tablespoon butter
  • 1 punnet sliced mushrooms
  • 1 pottle minced shallot and garlic
  • ½ cup chicken or beef stock
  • ½-¾ pottle sour cream
  • 1-1¼ teaspoons Worcestershire sauce

Steps

  1. oven to 230˚C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium-high (if using).
  2. Toss kumara with a drizzle of oil on prepared tray and season with salt and pepper. Roast for 15 minutes to start with.
  3. While kumara roasts, slice courgette into 2cm-thick rounds. Remove core and seeds from capsicum and slice 1cm. When kumara has been roasting for 15 minutes, add courgette and capsicum to tray and toss. Return tray to oven to cook for a further 10 minutes, until veggies are tender.
  4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat steaks dry and season. Cook beef for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest. Return pan to mediumhigh heat with butter and a drizzle of oil, if needed.
  5. Add mushrooms and cook for about 2 minutes, stirring frequently. Add shallot and garlic and cook for 1 minute, until fragrant. Reduce heat to medium, add stock and any resting juices from the meat. Stir to combine and cook for about 1 minute, until reduced slightly.
  6. Remove mushroom sauce from heat. Add sour cream and Worcestershire sauce and stir to combine. Season to taste with salt and pepper.
  7. divide roast veggies between plates. Top with beef rump steak and a spoonful of mushroom sauce.

Nutritional Information

Energy 2060 kj
492 kcal
Protein 34.3g
Carbohydrate 40.6g
Fat 20.5g