Rump steak with stout and mustard gravy
By: Gary Rhodes From: Gary Rhodes' Local Food Heroes
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Rump steak with stout and mustard gravy
- 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
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Ingredients
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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now
hurry up i'm starvin.x