Oregano-marinated rump steak with mushrooms and red wine sauce

Name: Oregano-marinated rump steak with mushrooms and red wine sauce
Yield: 6
Ingredients: 300 g Button mushrooms (Main); 2 Tbsp Olive oil; 2 Shallots, diced; 2 Garlic cloves, crushed; 1 pinch Sea salt and cracked black pepper; 1 cup Red wine; 1 tsp Fresh thyme; ¼ cup Extra virgin olive oil; 1 Tbsp Lemon juice; 2 Garlic cloves, crushed; 1 Tbsp Dried oregano (Main); 1 Tbsp Fresh thyme; 850 g Beef rump steaks (Main)

for 6 people

Jan Bilton

Food writer and cookbook author.

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Baby mushrooms and red wine sauce

300 g	Button mushrooms (Main)
2 Tbsp	Olive oil
2	Shallots, diced
2	Garlic cloves, crushed
1 pinch	Sea salt and cracked black pepper
1 cup	Red wine
1 tsp	Fresh thyme

Ingredients

¼ cup	Extra virgin olive oil
1 Tbsp	Lemon juice
2	Garlic cloves, crushed
1 Tbsp	Dried oregano (Main)
1 Tbsp	Fresh thyme
850 g	Beef rump steaks (Main)

Directions

Combine the olive oil, lemon juice, garlic, oregano and thyme in a shallow dish. Snip the fat around the outside edge of the steak about every 3cm to prevent curling. Place in the marinade. Cover and refrigerate for at least 1 hour, turning the meat once or twice to marinate evenly. Remove from the fridge about 30 minutes before cooking.

While waiting for the steak to get to room temperature make the mushroom sauce. Trim the stems from the mushrooms and sauté in the olive oil in a small saucepan for 2-3 minutes. Add the shallots and cook for another 2 minutes. Add the garlic and seasonings and stir well, then add the wine and thyme. Simmer gently for 4-5 minutes. Can be thickened with a cornflour paste. Keep warm.

Pat the steak dry. Grill over a medium hot flame or on a hot plate for 2-3 minutes each side. Remove, cover loosely with foil and rest for 5 minutes. Slice to serve with the mushroom sauce.