Every gathering loves a creamy steak dish. Better yet, one that is foolproof and easy to make. The problem has always been the selection of meat. Should I use fillet which will require my savings for the week (or the month!)? It is definitely the softest, most tender and delicious.

So I decided to try rump steak. It is less than half the price of fillet or sirloin and just as tasty. The way to keep it tender is to always cut the ribbons against the grain and not to overcook. It only needs a few seconds in a hot pan. If accidentally you cook it longer, then braise it in the sauce for 30 minutes before adding the cream braising will make the meat meltingly soft.

Rump steak with mushrooms

Galatia Pamboridis
Every festive gathering loves a creamy steakdish. Better yet, one that is foolproof and easy to make. Rump steak is half the price of fillet or sirloin and it is just as tasty and delicious.
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Courses
Servings 6


  • 600 grams rump steak
  • 2 Tbsp olive oil
  • sea salt and black pepper
  • 60 grams butter unsalted
  • 1 onion chopped
  • 2 cloves of garlic finely chopped
  • 500 grams portobello mushrooms sliced
  • 1 Tbsp all-purpose flour
  • ¼ cup “Commandaria” or port wine
  • 1/3 cup brandy
  • 1 cup beef stock
  • 2 heaped tsp ‘Reines’ Dijon mustard
  • 1 tsp fresh thyme
  • 2 Tbsp parsley chopped
  • 100 ml cream


  • Cut the steaks into strips (see note) and put them in a bowl. Season with salt and pepper. Heat a large frying pan or shallow pot over high heat. Add the olive oil and sauté the steak strips in 3 batches, for 1 minute only, until they have a nice colour. Remove steak in a bowl.
  • In the same pan, add the butter and the onion. Sauté, stirring, until the onion softens and begins to color. Add the garlic and mushrooms. Let them cook, stirring occasionally, until they lose their volume. Add salt and pepper. Sprinkle the mushrooms with flour and mix well. Return the steaks back to the pan. Pour over the cognac and the commandaria and carefully ignite. Let the flames sub and side pour over the beef broth. Add the mustard and thyme. Let everything come to a boil and the sauce will become a little thicker. Finally add half the parsley with the cream and mix.
  • Serve with rice or mashed potatoes, sprinkling with extra parsley.


When cutting meat into strips, always cut against the grain. This way the meat stays soft.
Collections Buffet dinners, Christmas, Sundays

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