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Ingredients
Method
- Olive oil
- 2 sliced shallots
- 1 crushed garlic clove
- 150g sliced mushrooms
- 1 tsp Dijon mustard
- 2 tbsp crème fraîche
- Splash of chicken or beef stock
- 2 tbsp chopped parsley
- 2 x 200g rump steaks
- Cook the shallot in 1 tbsp of oil until softened, then add the garlic and mushrooms and cook until golden for 10 mins. Stir in the mustard, crème fraîche, stock and some seasoning, and let it bubble for 3 mins. Stir in the parsley and set aside.
- Brush the steaks with oil and seasoning, then griddle in a banging hot pan for 2 mins on each side. Leave to rest for 5 mins, then serve with the sauce and some wilted greens. Perfect!
25 mins
2 serving
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