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Name: Rump Steak with Red Wine Jus And Crushed Potato
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 tb olive oil; 150 g Baby organic potatoes; Knob butter; 1 Handful fresh parsley; salt and pepper to taste; Good slug red wine; 25 g Butter; 2 Rump steaks; 300 ml Beef stock; 1 tb olive oil

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INGREDIENTS

FOR THE POTATOES
1 tb olive oil
150 g Baby organic potatoes
Knob butter
1 Handful fresh parsley
salt and pepper ; to taste
FOR THE JUS
Good slug red wine
25 g Butter
2 Rump steaks
300 ml Beef stock
1 tb olive oil

Servings

INSTRUCTIONS

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. 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.

NOTES

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Rump Steak with Red Wine Jus And Crushed Potato

FOR THE POTATOES
1 tb olive oil
150 g Baby organic potatoes
 Knob butter
1 Handful fresh parsley
 salt and pepper to taste
 FOR THE JUS
 Good slug red wine
25 g Butter
2 Rump steaks
300 ml Beef stock
1 tb olive oil

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.        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.

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Nutrition

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Serving Size: 1 Serving (2497g)
Recipe Makes: 2

Calories: 3376
Calories from Fat: 1661 (49%)

Amt Per Serving		% DV

	Total Fat 184.6g	246 %
	Saturated Fat 69.7g	349 %
	Monounsaturated Fat 90g
	Polyunsanturated Fat 8.7g
Cholesterol 1317.1mg		405 %
Sodium 2275.9mg		78 %
Potassium 7081.5mg		186 %
Total Carbohydrate 20.7g		6 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 18.9g
Protein 383.6g		548 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3376

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