Rump Steak with Diane Sauce
A retro classic and star of many a good old fashioned Aussie pub menu. If you're craving a nostalgic hit of tangy, creamy sauce with your next steak - look no further!
Ingredients
- 1 Cannings grass fed and finished Rump Steak (or whatever your preferred cut is)
- 1 small shallot, finely diced
- 1 garlic clove, chopped
- A big chunk of butter (1 - 2 tbsp approx)
- 1.5 tbsp Worcestershire sauce
- 1 small tbsp Dijon mustard
- 200ml cream
- Salt and pepper
Method
- Season steak with salt and pepper, and cook to medium rare in a pan (we like cast iron for cooking steaks as it develops a great crust). The fond (brown beefy bits) left in the pan will form the basis for our diane sauce. Pop the steak on a plate to rest while you make the sauce.
- Add a big lump of butter to the pan and gently fry shallots and garlic until soft.
- Add worcestershire sauce and dijon mustard and mix.
- Pour in cream, as well as any juices that have accumulated from the steak and mix through.
- Add pepper and any extra salt to taste, then leave on the heat to thicken to your preferred thickness.
- Slice steak and serve with sauce immediately.
