Tuesday - May 14, 2019 3:04 pm , Category : RECIPES
4×150-175 g (5-6 oz) rump steaks, trimmed
30 g (1 oz) butter
2 tbsp sunflower oil
3 tbsp brandy
1 small onion, finely chopped
300 ml (1/2 pint) beef stock
2 tbsp lemon juice
1 tbsp chopped parsley
Salt and black pepper
Place the steaks between two sheets of greaseproof and pound with a rolling pin until 5 mm (1/4 in) thick.
Melt the butter with the sunflower oil in a large frying pan. When the butter is foaming, add the pounded steaks and cook over a high heat for about 3 minutes on each side until browned. Lift the steaks out of the frying pan and cover with foil to keep warm.
Pour the brandy into the pan, and add the onion. Cook over a high heat, stirring occasionally, for a few minutes until the onion has softened and absorbed most of the brandy.
Stir in the stock, Worcestershire sauce, lemon juice, and parsley, season with salt and pepper, and cook for about 2 minutes.
Return the steaks to the pan and spoon over the sauce. Reheat quickly and briefly, and serve hot.