Ingredients
- 2 x 250g rump steak
- 2 garlic cloves, crushed in their skins
- 1 sprig of thyme
- 4 tsp balsamic vinegar
- 80g dried mushrooms, rehydrated with boiling water
- 150ml beef stock
- 4 tbsp creme fraiche or Philadelphia
- 2 x 250g rump steak
- 2 garlic cloves, crushed in their skins
- 1 sprig of thyme
- 4 tsp balsamic vinegar
- 80g dried mushrooms, rehydrated with boiling water
- 150ml beef stock
- 4 tbsp creme fraiche or Philadelphia
Get your steak out of the fridge 20-30 minutes before cooking so it can come to room temperature. Season your steak before putting it in the pan with salt and pepper.
Put your pan on high heat – you want it to be smoking hot.
Add a glug of oil to the pan with your steak, 2 crushed garlic cloves and a sprig of thyme. Turn your steak every minute to get an even golden crust. As a guide, cook your steak for 3 minutes in total for rare, 4-5 minutes in total for medium and 7-8 minutes for well done. Don’t forget to cook the fat by resting it on its fatty edge and giving that a chance to fizzle.
When it’s nearly done, add some butter to the pan and baste the steak in its juices.
Take out your steak and let it rest with some of the juices of the pan poured on top.
Using the same pan, add your drained rehydrated mushrooms (saving some of the water) and allow to colour for 2 minutes. Deglaze the pan with 4 tbsp of the mushroom water and 4 tsp balsamic vinegar. Once that has reduced by half, discard your garlic and thyme, and add your beef stock and Philadelphia or creme fraiche. Stir and bubble into a smooth, luxurious mushroom sauce and serve over your perfectly cooked steak.