How To Cook Rump Pave Steak With Mushroom & Shallot Sauce

Name: How To Cook Rump Pave Steak With Mushroom & Shallot Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2

Ingredients

For The Steaks
2 x 200g F&Co rump pave steaks
1 tsp peanut oil / duck or goose fat
10g unsalted butter
For The Sauce
1 tbsp olive oil
15g unsalted butter
2 shallots finely chopped
1 clove garlic, peeled and crushed
225g chestnut mushrooms, wiped and sliced plus a few wild mushrooms if in season
100ml dry white wine
100ml beef or chicken stock
150ml crème fraiche
1 small bunch chopped chives
Sea salt and freshly ground black pepper

Remember to remove your steaks out of the packaging, pat dry and bring to room temperature
Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
Season the meat just prior to cooking
Don't overcrowd the cooking base, a couple of medium sized steaks per pan
Massage with a little oil, duck or goose fat, creating a very thin layer over the meat
Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when this is achieved
Cook 4 to 5 minutes each side for medium rare reaching a core temperature of 52-54°C
Finish by adding a large knob of butter when frying or on the griddle
Leave to rest in a warm place at least 5 minutes before serving
Serve with fresh crusty bread & a little Dijon mustard

Heat the oil and butter in a frying pan and add the shallot then cook until soft
Add the garlic and the mushrooms and cook for 4-5 minutes until the mushrooms are tender
Add the wine & reduce to syrup
Add the stock & reduce by half
Stir in the crème fraiche & simmer for a few minutes
Season to taste and serve & fold through the chopped chives