Gary Rhodes
from
Gary Rhodes' Local Food Heroes
Stout, English mustard and caramelised onions combine to make a luxurious sauce for Gary Rhodes' rump steak
Stout, English mustard and caramelised onions combine to make a luxurious sauce for Gary Rhodes' rump steak
Rump steak with stout and mustard gravy
Method
1. Fry the steaks in a large frying pan with a knob of butter - give them 4 minutes on each side for a medium rare finish.
2. Remove the steak from the pan and place on a hot plate, cover with aluminium foil and set aside in a warm place.
3. Meanwhile, fry the onions in butter with sugar and use the same frying pan until golden-brown and caramelised.
4. Add the remaining ingredients and simmer until thickened.
5. Serve the steaks with the stout sauce.
Made with produce from The Fine Beef Company - finalists of the Local Food Hero Awards 2007.
Comments
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legs up | Posted 28-Aug-08
now
legs up | Posted 28-Aug-08
hurry up i'm starvin.x
Prep:
10 min
Cook: 20 min
Cook: 20 min
Ingredients
4 x 250g rump steaks4 Onions, sliced
2 tsp English mustard
1 small can stout or ale
200ml shop-bought beef consommé
1 pinch of sugar
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