Rump Steak with Mushroom and Whisky Flambé Sauce
https://foodloversmarket.co.za/recipes/rump-steak-with-mushroom-and-whisky-flambe-sauce/
Juicy rump steak perfectly seared to mouthwatering perfection, complimented by a velvety blend of sautéed mushrooms and a splash of premium whiskey. Each delectable bite promises an explosion of taste, leaving you craving for more. This extraordinary fusion of ingredients is sure to impress your dinner guests.
Serves
4Prep Time
20 minutesCooking Time
20 minutesIngredients
For the Steak:
- 600-800g Karan Beef Rump Steak from Food Lover’s Market
- Sea salt flakes and black pepper, to taste
For the Sauce:
- 60ml (1/4 cup) Food Lover’s Salted Butter
- 250g white button mushrooms, sliced
- 1-2 garlic cloves, finely minced
- 10ml (2 tsp) paprika
- 250ml (1 cup) fresh cream
- 45ml (3 Tbsp) whisky of your choice
- Salt and black pepper, to taste
Directions
For the Steak:
- Allow the steak to reach room temperature before cooking. Season both sides of the steak with salt and black pepper.
- Heat a griddle pan on a high heat and fry the steak on the fat side for about 3-4 minutes, holding it in place with a pair of tongs. Fry the steak on both sides for about 4-5 minutes for a medium cook and longer if you like your steak more cooked. Set aside to rest for about 10 minutes before slicing.
- Place the butter in a medium pan on a moderate heat. When the butter is bubbling, add the mushrooms and fry for about 4-5 minutes until golden brown. Add the garlic and paprika and fry for another minute or two. Add the cream and cook on a low heat for about 8-10 minutes or until reduced by a third. Place the whisky in a small saucepan, set alight to flambé and pour into the mushroom sauce. Season to taste and enjoy with the steak.
- Serve the steak with herbs of your choice and some grilled veggies.
