- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
- goose fat, for frying
- 4 x 250g aged rump steaks
- black pepper
- 4 tbsp flour
- 1 tbsp dried thyme
- 1 tbsp togarashi (japanese seasoning)
- 1 tbsp dried basil
For the creamy onions:
- 3 sweet Spanish onions, sliced and fried
- 125 g mushrooms, liced and fried
- 300 ml red wine
- 2 tbsp tamari soy sauce
- 500 ml chicken stock
- bunch of chives, hopped, for garnish
- baked potatoes
- soured cream
- chopped chives
1. In a large, heavy-based frying pan, heat the goose fat over a high heat.
2. Season the steaks with salt and pepper.
3. On a plate, mix together the flour, thyme, togarashi and basil. Dredge the steaks in the flour and fry in the goose fat for about 2 -3 minutes a side, or until cooked to taste.
4. Set steaks aside to rest and remove all but 3 tablespoons of the goose fat from the pan.
5. Add enough of the seasoned flour to the fat to make a paste and fry gently for about 1 minute. Remove the roux from the pan and reserve.
6. In the same pan, add the cooked onions and mushrooms and heat through. Add in the red wine, mixing well to deglaze the pan, and cook briskly, stirring, until the wine has evaporated.
7. Add the soy sauce and chicken stock and bring to a boil. Whisk in 1 tablespoon of the reserved roux and cook, stirring, until the sauce is thick and creamy. Season with salt and freshly ground pepper and sprinkle over the chives.
8. To serve slice the steaks in half and pour over the creamy onion sauce. Serve with a jacket potato and some soured cream and chives.
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