Rump steak with Mushrooms sauce and Asparagus

Updated: Jun 15

Rump steak with Mushrooms sauce and Asparagus

Rump steak with rich mushroom dressing and asparagus. A delicious, healthy and rich dish that is prepared very simply. You can combine this healthy dish with rice or boiled potatoes if you want a richer meal. I recommend that you start by preparing the mushroom sauce first, then the asparagus, and then the rump steak. Before starting the preparation of this dish, see the NOTE in the lower part of the text. Follow recipe.

Ingredients: simple, total time: 75 min. 2 serving

For Rump steak:

Mushrooms sauce:

and:

Preparation:

Mushroom Sauce:

Prepare all ingredients as previously outlined.
Soak the dried Porcini mushrooms in white wine with 50 ml of water for approximately 20 minutes.
Add olive oil to the wok and heat over low to moderate heat.
Add the chopped onion and sauté for a few minutes until it softens.
Once the onion is softened, add the chopped mushrooms, salt, and black pepper. Cover and cook until the mushrooms release their moisture, soften, and change color.
Pour in the liquid with the Porcini mushrooms and cook until the alcohol evaporates, approximately 10 minutes, over low to moderate heat with the lid on.
Next, add the vegetable broth and let it simmer until one-third of the liquid evaporates, about 15 minutes, with the lid partially covered.
Incorporate the butter and minced garlic, mixing thoroughly.
Once the garlic releases its aroma, mix one teaspoon of flour with 130 ml of water in a cup, then gradually add this mixture to the sauce, stirring until it thickens. Allow it to simmer for an additional 5 minutes, then sprinkle with dried parsley.
Reduce the heat and add the sour cream or Philadelphia, stirring for about one minute, then set aside.

Asparagus:

Trim the tough lower stalks of the asparagus.
Boil them in salted water for approximately 12 minutes, testing with a fork to ensure they are tender. If using young asparagus, boil for about 6 minutes.
Remove the asparagus and dry thoroughly.
Optionally, sauté them in a small amount of olive oil, or serve them as is.

Ramsteak:

Season the rump steaks with salt and pepper on both sides. Apply a thin layer of thyme on one side and mustard on the other.
In a pan, combine 3 tablespoons of olive oil with rosemary and crushed garlic. Heat the mixture over low to moderate heat.
Place the rump steak in the pan with the non-mustard-coated side down. Sear until golden brown, then flip to cook the other side.
Once the second side is browned, place a cube of butter on each steak. Allow the sauce to develop, reduce the heat, and continue cooking for 5–7 minutes before turning off the heat.
Serve the rump steak warm on a plate with its sauce. Drizzle with mushroom sauce and garnish with asparagus.

Buon appetito!

"A recipe may begin with ingredients, but its true flavor comes from the love and memories shared through it." ☕🍰🌹

NOTE:

For the broth, I used a Knorr soup cube made of Porcini mushrooms, it will give a taste better!
I used Pleurotus eryngii - Cardoncelli effettutati for the mushroom sauce. They do not release liquid like ordinary mushrooms, so it is only necessary to fry them for about 3–4 minutes, then immediately add the Porcini with wine and water.
If you use button mushrooms, wait for the liquid to evaporate, then add the Porcini with the wine and water.
I added very little salt and 1/2 teaspoon of pepper to the mushroom sauce.
Do not poke rump steak with a fork or beat it!
Keep the rest of the food covered in the refrigerator for up to 1 day.
Heat in a pan or microwave.

Do you want to try something a little different?

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