How To Make Rump Steak with Quick Mushroom and Red Wine Sauce
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Serves:
Ingredients
- 4 rump steaks (about 6 oz each)
- 2 tbsp olive oil
- 1 onion, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp butter
- Salt and pepper to taste
Instructions
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Season the rump steaks with salt and pepper on both sides.
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Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
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Cook the steaks for 3-4 minutes on each side for medium-rare doneness. Adjust cooking time based on desired level of doneness. Remove the steaks from the skillet and let them rest.
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In the same skillet, heat the remaining 1 tbsp of olive oil. Add the diced onion and sliced mushrooms, and sauté until they are browned and softened, about 5 minutes.
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Add the minced garlic and cook for an additional minute.
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Pour in the red wine and beef broth, scraping the bottom of the skillet to release any browned bits.
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Simmer the sauce for about 10 minutes until it has reduced and thickened slightly.
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Remove the skillet from heat and stir in the butter until melted.
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Slice the rump steaks and serve with the mushroom and red wine sauce.
Nutrition
- Calories : 460kcal
- Total Fat : 23g
- Saturated Fat : 7g
- Cholesterol : 112mg
- Sodium : 637mg
- Total Carbohydrates : 10g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 49g
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