Ingredients
- 160g Free-range Beef Rump
- Steak
- 1g Fresh Rosemary
- 1 Bay Leaf
- 2 Garlic Clove
- 85g Brown Mushrooms
- 1 Onion
- 80ml Cream
- 80g Mange-tout
- 300g Carrots
- 10ml Soy Sauce
- 10ml Worcestershire Sauce
- 5 Dijon Mustard
- 5ml Honey
Cooking Instructions
METHOD
STEP 1
Preheat the oven to 200°C. Ready a baking tray for the carrots and an
ovenproof dish for the steak and Basting Sauce.
STEP 2
Peel and quarter the carrots. Spread them onto the baking tray, toss to
lightly coat in oil, and season. When the oven is hot, roast the carrots for
25-30 minutes until cooked through and turning golden. Shift at the
halfway mark.
STEP 3
Peel and grate the garlic. Pick the leaves of the rosemary. Finely slice the
onion. Thickly slice the mushrooms. Finely chop the remaining rosemary.
STEP 4
In a bowl, mix together the Basting Sauce, half of the grated garlic, bay
leaf, and half of the rosemary leaves. Set aside.
STEP 5
In a deep saucepan (big enough for the mushroom sauce) on a mediumhigh heat, add a drizzle of oil. When hot, fry the steak fat-side down for 3-
5 minutes until the fat is rendered and crispy. Seal the sides of the steak
for 1-2 minutes each side. In the final minute, add the Basting Sauce and
baste the steak with a spoon. Remove the steak from the pan and
transfer it into the ovenproof dish with the Basting Sauce. Bake for about
6-8 minutes until cooked through to your preference. On completion,
allow the steak to rest for 5 minutes before slicing.
STEP 6
Return that saucepan to a medium-high heat with a drizzle of oil. When
hot, fry the mushrooms for about 2-4 minutes per side. Remove from the
pan, season and set aside. Reduce the heat, add the sliced onion and
sweat for about 1-2 minutes until softened. Add the rosemary and
remaining garlic and cook for a further 1-2 minutes. Add the mushrooms
back with the cream and reduce the heat to low. Bring to a simmer and
allow the flavours to infuse for about 2-4 minutes until thickened. CHEF’S
NOTE: If the heat is too high, the cream will split.
STEP 7
Wipe down the pan and return to a medium heat. Flash-fry the mangetout for about 2-3 minutes until charred, but still crunchy. Season well
with salt.
STEP 8
Plate up the roasted carrots and crunchy mange-tout. Top with the sliced
steak and drizzle over the creamy, delicious mushroom sauce. Don’t
forget the Basting Sauce either. Nice one, Chef!