Imagine cutting into a perfectly seared rump steak, its rich, caramelized exterior giving way to a tender, juicy center, complemented by a luxurious red wine jus and creamy crushed potatoes. This isn't just a meal—it's a culinary experience that transforms your home kitchen into a gourmet restaurant. Whether you're looking to impress a date, treat yourself to a special dinner, or simply elevate your cooking skills, this British-inspired recipe will have you feeling like a professional chef in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: British
Serves: 2 servings
Ingredients
- 2 rump steaks
- 1 cup red wine
- 2 cups potatoes, peeled and cubed
- 1/4 cup cream
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Remove the rump steaks from the refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Wash and peel the potatoes, then cut them into roughly 1-inch cubes. Place the potato cubes in a pot of cold, salted water.
- Bring the potato pot to a boil over high heat, then reduce to medium and simmer for approximately 15-18 minutes until potatoes are tender when pierced with a fork.
- While potatoes are cooking, pat the steaks dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
- Heat a heavy-based skillet or cast-iron pan over high heat. Add olive oil and allow it to become very hot but not smoking.
- Place steaks in the hot pan. For medium-rare, cook approximately 3-4 minutes per side, depending on thickness. Use tongs to turn the steaks.
- Once steaks are cooked to your preference, remove from pan and let rest on a warm plate, covered loosely with foil.
- In the same pan, pour in red wine to deglaze, scraping up any browned bits. Reduce wine by half to create a rich jus.
- Drain the cooked potatoes and return to the pot. Add cream, then gently crush with a fork or potato masher, leaving some texture.
- Season the crushed potatoes with salt and pepper to taste.
- Slice the rested steaks against the grain and plate with the crushed potatoes. Drizzle the red wine jus over the steak.
- Serve immediately, garnishing with fresh herbs like thyme or parsley if desired.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking to ensure even heat distribution and perfect doneness.
- Dry Meat = Better Sear: Use paper towels to thoroughly pat the steaks dry before seasoning. Moisture prevents that desirable golden-brown crust.
- High Heat is Essential: Use a heavy-based skillet or cast-iron pan and ensure it's scorching hot before adding the steak for a perfect sear.
- Don't Overcrowd the Pan: Cook steaks in batches if necessary to maintain high heat and prevent steaming.
- Rest Your Meat: Letting the steak rest after cooking allows juices to redistribute, ensuring a more tender and flavorful result.
- Wine Jus Tip: Use a good quality red wine you'd actually enjoy drinking for the most flavorful reduction.
- Potato Texture: When crushing potatoes, leave some chunks for a rustic, appealing texture that adds interest to the dish.
Nutrition Facts
Calories: kcal
Carbohydrates: 29g
Protein: 25g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
