Beef > Steak > Rump Steaks

Rump Steak with Red Wine Reduction Recipe

Ingredients with Measurements:
- 2 rump steaks (8-10 oz each)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 cup red wine
- 1 cup beef broth
- 2 sprigs fresh thyme
- Salt and pepper to taste

Special equipment needed:
- Cast iron skillet or heavy-bottomed pan
- Meat thermometer

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the rump steaks with salt and pepper on both sides.
3. Heat the olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat.
4. Add the seasoned rump steaks to the pan and sear for 2-3 minutes on each side until browned.
5. Transfer the skillet to the preheated oven and cook for 8-10 minutes or until the internal temperature of the steak reaches 135°F for medium-rare.
6. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil to keep warm.
7. In the same skillet, melt the butter over medium heat.
8. Add the shallot and garlic and sauté for 1-2 minutes until softened.
9. Pour in the red wine and beef broth, and add the fresh thyme sprigs.
10. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes until the sauce has thickened and reduced by half.
11. Remove the thyme sprigs and season the sauce with salt and pepper to taste.
12. Serve the rump steaks with the red wine reduction sauce spooned over the top.


Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Oven temperature: 400°F
Internal temperature of steak: 135°F for medium-rare
Serving size:
This recipe serves 2 people.

Nutritional information:
Calories: 450
Fat: 27g
Carbohydrates: 3g
Protein: 44g
Sodium: 700mg

Substitutions for ingredients:
- Rump steak can be substituted with sirloin or ribeye steak.
- Beef broth can be substituted with chicken or vegetable broth.
- Fresh thyme can be substituted with dried thyme.

Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use white wine instead of red wine for a lighter sauce.
- Add a tablespoon of Dijon mustard to the sauce for a tangy flavor.

Tips and tricks:
- Let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- Don't overcrowd the pan when searing the steak to ensure a nice crust forms.

Storage instructions:
Leftover steak and sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the steak and sauce in a skillet over low heat until warmed through.

Presentation ideas:
Serve the steak sliced on a platter with the red wine reduction sauce drizzled over the top. Garnish with fresh thyme sprigs.

Garnishes:
Fresh thyme sprigs or chopped parsley.

Pairings:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Creamy mashed potatoes or roasted sweet potatoes.
- A side salad with a vinaigrette dressing.

Suggested side dishes:
- Garlic mashed potatoes
- Roasted root vegetables
- Grilled asparagus

Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it has reduced to the desired consistency.
- If the steak is overcooked, reduce the cooking time in the oven or use a lower temperature.

Food safety advice:
- Always use a meat thermometer to ensure the steak is cooked to a safe temperature.
- Wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.

Food history:
Red wine reduction sauce is a classic French sauce that has been used for centuries to enhance the flavor of meat dishes.

Flavor profiles:
The rump steak is tender and juicy, with a rich beefy flavor that pairs perfectly with the tangy and savory red wine reduction sauce.

Serving suggestions:
Serve the steak and sauce with a glass of red wine for a complete meal.

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Taste: Rich, Savory, Umami, Tangy, Robust