Rump with port sauce

Name: Rump with port sauce
Yield: 2 servings
Cuisine: Beef
Ingredients: 65.00 ml port; 100.00 ml stock meat; 2.00 ml salt; freshly ground black pepper to taste; 2.00 spring onion chopped; 5.00 ml mustard prepared; 3.00 ml brown sugar; 10.00 ml flour cake; 2.00 rump steak sliced; freshly ground black pepper

2 servings

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Beef

By Food24 November 03 2009

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Ingredients (10)

PORT SAUCE

65.00 ml	port
100.00 ml	stock — meat
2.00 ml	salt
	freshly ground black pepper — to taste
2.00	spring onion — chopped
5.00 ml	mustard — prepared
3.00 ml	brown sugar
10.00 ml	flour — cake
2.00	rump steak — sliced
	freshly ground black pepper

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Method:

Prepare the sauce: Place all the ingredients for the port sauce, except the flour, in a small saucepan and bring to the boil. Thicken with a paste made with the flour and a little water, heat until cooked and set aside. Brush a ridged pan with a little oil and heat until smoking. Grill the meat on both sides for a total of 5-7 minutes (for rare) or 7-10 minutes (for medium). Season with salt and black pepper and serve with the port sauce.
Serves 2.