Mushroom glazed rump steak with shallots and roasted potatoes (serves 4)

Prep time:

Cooking time:

600g rump steak (green meadows beef)

400g brown button mushrooms

500g homegrown (or agria) potatoes

2 cloves garlic, crushed

150ml cream

2 egg yolks, beaten

2 tsp Dijon mustard

3 Tbsp olive oil

1 bunch fresh watercress

Salt & freshly ground black pepper

Preheat the on grill to 200*C. In a hot frying pan, cook a seasoned piece of rump steak to the desired cook. Remove and allow to rest.

Slice the potatoes into thick slices and put in a paper-lined baking tray with a little oil, fresh rosemary, thyme, garlic, salt and pepper. Cook in the oven until tender.

Quarter the mushrooms and sauté in a little olive oil. Season with salt and pepper. Leave to drain.

Beat the cream until soft peaks form. Add the egg yolks, mustard and ½ tsp salt. Fold the drained mushrooms through the cream mix and spoon onto the top of the steak. Put this under the grill for about 3-4 minutes or until the cream starts to colour. Slice the piece of rump and serve with the potatoes and fresh watercress.