Rump Steak with Quick Mushroom and Red Wine Sauce Recipe

Season the rump steaks with salt and pepper on both sides.

Heat 1 tbsp of olive oil in a large skillet over medium-high heat.

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.

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.

Add the minced garlic and cook for an additional minute.

Pour in the red wine and beef broth, scraping the bottom of the skillet to release any browned bits.

Simmer the sauce for about 10 minutes until it has reduced and thickened slightly.

Remove the skillet from heat and stir in the butter until melted.

Slice the rump steaks and serve with the mushroom and red wine sauce.