Pan-fried Laverstoke Park Rump Steak with a Red Wine, Shallot and Mushroom Sauce

Serves 2

These robustly flavoured steaks lend themselves well to being paired with other heartily flavoured foods. Here we serve the steak with garlic mash, steamed seasonal greens and a powerful red wine, shallot, mushroom and parsley sauce. (If cep mushrooms are in season they would be the perfect mushroom choice for this particular recipe).

Ingredients

2 x Beef Rump Steak
1/2 tbsp plain olive oil
Salt & Black Pepper
500g Mashing Potatoes (washed, peeled and cut into halves)
2 Cloves of Garlic (peeled and halved)
50g Butter
60 ml Double cream
100g Fresh mushrooms (Chestnut or Ceps) (Sliced)
60g Shallots (Peeled and finely sliced)
200ml Red Wine (Something robust like a Cabernet Sauvignon)
400ml Organic Laverstoke Park Beef Stock
10g Fresh Parsley (chopped)
2 Portions of Seasonal Greens (Such as Kale, Black Cabbage, Spring Cabbage, Brussel Tops, Spinach or Purple Sprouting Broccoli)

Cooking Instructions:

Firstly start by getting the garlic mashed potato cooking. In a medium saucepan cover the prepared potatoes with cold water, add the peeled garlic cloves and a little salt. Bring to the boil then reduce to a moderate simmer. Continue cooking until the potatoes are tender. When tender, drain them and mash with a knob of butter. Finish with double cream and adjust seasoning to taste.

Whilst the potatoes are cooking start the sauce by reducing the red wine by 2/3rds in a medium saucepan. Then add the beef stock and continue reducing the sauce by half.

In a separate frying pan slowly caramelise the sliced shallots in a little butter. Once nicely softened and browned add to the red wine sauce base. Using the same pan used for the shallots add another knob of butter and saute the mushrooms of your choice until golden brown.

Once the mushrooms are cooked add to the sauce and continue simmering gently until the desired sauce consistency is achieved.

Prepare and cook the Rump steaks according to our cooking instructions. (Medium rare would be perfect)

Whilst the steaks are resting quickly steam some seasonal greens of your choice in a little seasoned water with a knob of butter. They only take a matter of minutes.

Finish the sauce by adding the freshly chopped parsley and a shake in a small piece of butter just before serving.

Carve the steaks across their natural grain to ensure absolute tenderness.

Serve the steak alongside the garlic mashed potato, steamed greens and spoon over the sauce.