Rump Steak with Red Wine Jus And Crushed Potato

Rump Steak with Red Wine Jus And Crushed Potato Ingredients

2 Rump steaks	FOR THE JUS
1 tb Olive oil	25 g Butter
FOR THE POTATOES	1 tb Olive oil
150 g Baby organic potatoes	Good slug red wine
Knob of butter	300 ml Beef stock
1 Handful fresh parsley;	Salt & pepper

Instructions for Rump Steak with Red Wine Jus And Crushed Potato

1 Heat a griddle pan. Trim and reserve the fat from the steak and cut it into 4-5 pieces. 2 Season and drizzle the oil over the steak. Fry for 5-8 minutes each side. Meanwhile, bring a pan of salted water to the boil. 3 Boil the potatoes for 4-5 minutes until cooked through. Drain. Crush the potatoes with a fork or masher along with the butter and chopped parsley. 4 For the Jus: Heat a knob of butter and the oil in a small pan. Fry the meat trimmings for a few minutes until brown. Remove from the pan. 5 De-glaze the pan with the red wine. Bring to the boil and allow to reduce by half. Add the stock, bring to the boil and simmer. Add in the remaining butter and allow to melt. Strain. 6 To serve: Divide the potatoes in two. Spoon each half into a cooks ring i the centre of each serving plate. Remove the ring and pile the steak pieces on top. Drizzle the jus over the steak. Converted by MC_Buster. Per serving: 234 Calories (kcal); 24g Total Fat; (93% calories from fat); 2g Protein; 2g Carbohydrate; 27mg Cholesterol; 1466mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: BeefCuisine: Uncategorized

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