The thing you need
4 x John Cent rump steaks
75g butter
1 onion, peeled and chopped
150ml Cabernet Sauvignon
250ml beef stock
1 tablespoon plain flour
150g baby button mushrooms, sliced
1 tablespoon essential olive oil
1 tablespoon parsley
Freshly ground pepper
1 garlic clove clove chopped
1 tablespoon chopped, mixed herbs
How you can prepare
Melt 25g from the butter inside a fry pan and lightly fry the onion for five minutes until softened.
Meanwhile, boil your wine and stock together until reduced by half.
Sprinkle the flour within the onion and prepare for one minute. Remove in the heat and stir in wine stock just a little at any given time. Go back to heat and produce towards the boil, stirring constantly until thickened.
Add some mushrooms towards the sauce, cover and simmer lightly for fifteen minutes, stirring from time to time.
Convey a fry pan on the medium high temperature. Brush the steaks with oil and season with pepper. Sear the steaks on sides, as preferred.
Season the sauce and stir within the parsley.
Mix together the rest of the butter, garlic clove and mixed herbs. Spoon the sauce and topping within the steaks and serve with mashed potato.