Recipes

Rump steak with stout and mustard gravy

Home » Recipes » Rump steak with stout and mustard gravy
Rump steak with stout and mustard gravy

 

Serves 4

  • 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

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.

List of our Produce