Rump steak: Potato wedges, Sauteed wild mushrooms & roasted brussels sprouts with mushroom sauce
Wanderer Rump Steak with Black Garlic Truffle butter, sauteed wild mushrooms, potato wedge, and mushroom sauce. Served with Brussel sprouts
- 16 ounces Wild Mushrooms (Chanterelles, Oyster, Enoki, Maiitake, Portabello, and/ or Baby Shiitake)
- 1/3 cup chopped fresh thyme and oregano
- 3 tablespoons olive oil (or butter)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- Fresh ground pepper
Sautéed Wild Mushrooms
- Wipe your selection of mushrooms, then slice them. Chop the fresh thyme and oregano.
- In a sauté pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for
- 2 minutes, stirring often (the mushrooms will start to release their liquid at this point).
- Add the herbs and kosher salt and pepper and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender. (Taste to assess doneness.)
- Turn off the heat and add lemon juice and stir. Taste and add another pinch salt as necessary
How To Cook A Rump Steak
- Remove steak from packaging and place onto a cutting board.
- Drizzle steak with oil and season with salt and pepper to taste.
- Heat oil in a pan over medium-high heat.
- Cook for 3 minutes on each side. Don’t forget the edges! Add butter + herbs to baste the steak.
- Continue flipping your steak every 1-2 minutes until the internal temperature reaches 135°F.
- Cover with foil and leave to rest for 5 minutes. Slice, serve, and enjoy!