Rump steak with a simple pan sauce
Easy pan sauce for the ultimate steak
Serves
4
Prep Time
5 mins
Cook Time
15 mins
This is the sauce to cook after you’ve cooked the steak in your pan. It’ll only take a few minutes to pull together and uses up all the goodness from the bottom of the pan while your steak is resting. Those golden brown bits are key for flavour.
The liquid can be whatever you choose – wine, sake or stock (beef, chicken and vegetable are all delicious), juice is tasty too. We love half juice and half wine as a great combination, especially with a medium rare steak.
As for side dishes, check out our favourites for
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ShareIngredients
500g Quality Mark rump steaks
1 shalloti
125ml red wine
or stock1 Tbsp butter
unsalted2 tsp fresh herbs
Method
Cook your steaks to your desired doneness, cover and rest while you make the sauce.
Add a diced shallot to the pan over a medium heat.
Pour in the liquid and start scraping up the good bits.
Bring it to a simmer and reduce the sauce by half.
Once it’s reduced, turn off the heat and add the tablespoon of butter and swirl until it’s incorporated.
You can strain this if you want, but you don’t have to.
Serve with your steak and vegetables for a touch of luxe for your midweek dinner.
