Rump steak with stout and mustard gravy

By: Gary Rhodes From: Gary Rhodes' Local Food Heroes

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Prep time:
10 mins
Cook time:
20 mins
Serves:
4

Stout, English mustard and caramelised onions combine to make a luxurious sauce for Gary Rhodes' rump steak

Ingredients

  • 4 x 250 g rump steaks
  • 4 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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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.

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Latest Comment

now

legs up legs up Posted 28 Aug 2008 7:21 PM
 

hurry up i'm starvin.x

legs up legs up Posted 28 Aug 2008 7:20 PM