Braised beef rump steak
Braised beef rump steak; slowly cooked in red wine, mushroom and tarragon
Martin Jarret has been working at a senior level in restaurant kitchens for more than two decades and has been head chef at the Park Hotel, Diss, for the last six years. This issue he shares one of his favourite delicious recipes with us.
Ingredients (serves 4):
- 4 rump steaks, 200g each
- 150ml red wine
- 2 onions, diced
- 1 tablespoon of olive oil
- 250ml beef stock
- 150g button mushroom, sliced
- 25g fresh tarragon or 1tsp dried
- Pinch of salt and pepper for seasoning
- Heat oven to 160oc and heat a pan with no oil. Season the steaks, add oil to the pan and colour the steaks all over before placing in to a casserole dish.
- Add diced onions to the pan and cook over a medium-low heat for one minute, then add button mushrooms and cook for another two minutes before taking off heat.
- Turn pan heat up and add red wine when hot. Add a tablespoon of gravy powder and stir until it comes to a paste then add beef stock and stir continuously to make the sauce. Now add the tarragon.
- Place the finished sauce over the beef rumps, cover with greaseproof paper and foil, then place in to the preheated oven for two hours or until tender.
To serve with this dish:
Garlic and parsley creamed potatoes with glazed carrots