A creamy, exotic mushroom sauce is a perfect, go-to addition to a grilled or braaied rump steak. Pair your juicy protein with an array of roasted rainbow vegetables. It’s as simple as that, one of your restaurant favourites can be easily enjoyed in the comfort of your own home.
800g 28-day matured Karan beef rump steak
Salt & Pepper to taste
15 red & yellow sweet peppers, washed
2 small red onions, halved
1 punnet cherry tomatoes
15 ml (1 Tbsp) baby capers, drained
3 garlic cloves, crushed
6 sprigs of fresh thyme
Salt and pepper, to taste
1 punnet exotic mushroom mix, chopped
15 ml (1 Tbsp) wholegrain mustard
250 ml (1 cup) fresh cream
Salt and pepper, to taste
Preheat the oven to 180°C.
Place the baby sweet peppers and red onions on a baking tray, drizzle with olive oil and roast for 20 – 25 minutes.
Add the cherry tomatoes, baby capers, garlic and thyme to the vegetables toss and season to taste.
Roast for another 15-20 minutes.
Heat a medium pan on high heat with olive oil and sauté the mushrooms until golden brown, turn the heat down to low and add the wholegrain mustard and cream.
Cook for about 5 – 10 minutes or until slightly thickened.
Season to taste.
Season the steak with salt and black pepper.
Preheat a griddle pan over high heat, and fry the steak to your preferred doneness.
If you do not have or can’t get exotic mushrooms, you can try this brown or button mushroom sauce.
