Family farm marinated rump steak, with swiss brown mushrooms ragout and crushed potatoes.

Family farm marinated rump steak, with swiss brown mushrooms ragout and crushed potatoes.

 

2 Beautiful pieces of Family farm rump steak

Olive oil ½ cups

2 crushed cloves of garlic

Dash of soy sauce

1 table spoon of grated ginger

Dash of Worcestershire sauce

Seeded mustard 1 tea spoon

Handful of Swiss brown mushrooms from Market

Mushrooms, cut in half

2 table spoons each of thyme, chives and spring onion

chopped

½ cup of cream

Splash of Cognac or dry white wine

Knob of butter

Pepper and Sea salt

Chat or other waxy potatoes from Milvan Farms

Pepper and sea salt

Ground nutmeg

Knob of butter

Splash of milk or cream

1 table spoon of your favourite herbs

 

Make a marinade with the olive oil, ginger, garlic, soy, Worcestershire sauce and mustard and place the rump steak in this for at least 1-2 hours. Drain and grill or pan fry to your liking (depending on the thickness of the cut about 4 minutes each side). Place steak on a warm plate and cover with foil to rest. Meanwhile sauté the mushrooms in butter. Add the herbs and white wine or Cognac and add some of the marinade mixture to the pan. Reduce by half. Add cream and test for seasoning. For the crushed potatoes, either steam of boil the potatoes within there peel. Crush them with the back of a spoon. Add butter, milk or cream with herbs to bind and add pepper, salt and nutmeg to taste. Serve with the rested rump steak, mushroom ragout and a crisp green salad and a glass of your favourite Cabernet Shiraz.

 

 

Bon appetite,

Filip Tibos

Restaurant & Catering Manager

THE BIG CHEESE CATERING COMPANY