Rump Steak with Mushrooms

• 600g 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 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

Method

• Cut the steaks into strips 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.