Rump Steak with Mushrooms and Roquefort Sauce


Rating: 3.33 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:









For The Roquefort Butter:






For the baguette:





Instructions:

In the meantime, slice the mushrooms and fan the spring onions. (Cut the leek into rings).

For the Roquefort butter, cream soft butter and finely crushed cheese. For the baguette, press the garlic through a garlic press and mix with the oil. Heat the remaining oil in a frying pan and sear the rump steaks in it for about 1 minute on each side. Then roast over medium heat for another 2 min. on each side. Season with salt, remove and keep warm.

Sauté vegetables in drippings, season with salt, douse with wine and sauté until tender, about 4 minutes.

Brush the baguette with the seasoned oil and toast at the highest temperature in the oven until golden brown. Pipe Roquefort butter on the lemon slices and decorate with lemon balm to taste.

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