Rump steak with Mushrooms sauce and Asparagus

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.

Rump steak with Mushrooms sauce and Asparagus

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

For Rump steak:

• 3 Tbsp Olive oil EVO

• 4 fatter rump steak

• 40 g cube of butter

• 2 sprig rosemary

• 1 big clove of garlic/ crushed

• 1 tsp dry thyme

• 3 tsp of mustard

• salt and black pepper to taste

Mushrooms sauce:

• 3 Tbsp Olive oil EVO

• 1/2 small onion/ finely chopped or 1 shallot

• 300 g button mushrooms/ cut into leaves or other brown mushrooms

• 30 g dry Porcini mushrooms

• 40 g of butter

• 1/4 tsp salt

• 1/2 tsp black pepper/ or to taste

• 2 big cloves of garlic/ minced

• 350 ml vegetable broth

• 130 ml white wine

• 1 full tsp of flour + 130 ml of water

• 1 tsp dry parsley/ optional

• 1 full tsp sour cream/ or Philadelphia

and:

• 1 bundle of Asparagus/ 16 pieces

• water

• salt to taste

• a little Olive oil for frying as you like

Rump steak with Mushrooms sauce and Asparagus.

Preparation:

Mushroom Sauce:

1. Prepare all the ingredients as described above.

2. Dry Porcini, soak them in white wine with 50 ml of water and leave for about 20 minutes.

3. Add olive oil to the wok pan and heat over low to moderate heat.

4. Add the chopped onion and simmer for a few minutes until softened.

5. When the onion softens, add chopped mushrooms, salt and black pepper, and cover. Cook until the mushrooms release their water, soften and change color.

6. Pour the liquid with Porcini, cook until alcohol evaporates about 10 minutes, covered to low moderate heat.

7. Then pour in vegetable broth, let it simmer until 1/3 of the liquid evaporates, about 15 minutes half covered.

8. Add the cube of butter, minced garlic and mix well.

9. When the garlic released its scent, mix 1 full teaspoon of flour with a 130 ml water in a cup, then gradually add to the sauce and stir until it thickens. Simmer for another 5 minutes, then sprinkle with dry parsley.

10. Reduce the temperature and pour in the sour cream or Philadelphia, stir about 1 minute, and set aside.

Asparagus:

1. Clean the bottom hard stalks of the asparagus.

2. Cook in boiling and salted water for about 12 minutes. Check with a fork if they are soft. (If you bought young Asparagus, cook them in boiling water for about 6 minutes.)

3. Take them out and dry them well.

4. If you want, you can fry them in a little olive oil or leave them as they are.

Ramsteak:

1. Salt and pepper the rump steaks on both sides, coat one side with thyme and the other side with mustard in a thin layer.

2. Add 3 spoons of olive oil, rosemary and crushed garlic to the pan and wait for it to heat up on a low, moderate heat.

3. Add the side of the rump steak that is not coated with mustard, put it first on the bottom of the pan, fry until golden brown, then turn to the other side.

4. When the other side is browned add a cube of butter over each rump steak, wait for the sauce to form, reduce the heat, fry for a 5–7 minutes, then turn off the heat.

5. Serve warm the rump steak with its sauce on a plate, pour the mushroom sauce over it and add the asparagus.

Buon appetito!

Rump steak with Mushrooms sauce and Asparagus

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.

Rump steak with Mushrooms sauce and Asparagus

Rump steak with Mushrooms sauce and Asparagus.

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