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Gary Rhodes
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
 

Rump steak with stout and mustard gravy

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                        add a comment add a comment

 
legs up | Posted 28-Aug-08
now

legs up | Posted 28-Aug-08
hurry up i'm starvin.x

easy
 
Serves: 4
quickcook
Prep: 10 min
Cook: 20 min
 
 

Ingredients

 4 x 250g 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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