Seared Steak Karan Beef
Seared Steak Karan Beef

Seared rump with roasted rainbow veg and exotic mushroom sauce


December 21, 2018

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 4


Roasted rainbow veg

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

Exotic mushroom sauce

1 punnet exotic mushroom mix, chopped

15 ml (1 Tbsp) wholegrain mustard

250 ml (1 cup) fresh cream

Salt and pepper, to taste

800 g 28-day matured Keran rump steak

Salt and pepper, to taste


Rainbow Roast Veg

1Preheat the oven to 180°C.

2Place the baby sweet peppers and red onions on a baking tray, drizzle with olive oil and roast for 20 - 25 minutes.

3Add the cherry tomatoes, baby capers, garlic and thyme to the vegetables toss and season to taste.

4Roast for another 15-20 minutes.

Exotic Mushrooms

1Heat a medium pan on a 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.

2Cook for about 5 – 10 minutes or until slightly thickened.

3Season to taste.

4Seared Steak

5Season the steak with salt and black pepper.

6Preheat a griddle pan over a high heat, and fry the steak to your preferred doneness.

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