2 x 500 g Rump fillet steaks (1 thick 1 thin)
extra-virgin olive oil
sea salt flakes
freshly ground black pepper
4 cloves garlic, finely chopped
1/2 white onion, finely diced
1/2 bunch thyme
100mL beef stock
a handful of 3 to 4 different mushrooms (field, oyster, button, straw, shitake), finely sliced
1/4 cup cognac
In a small pot, heat up the onion, garlic, butter and thyme. Add the mushrooms and beef stock and let it simmer. Once the mushrooms have softened, add the cognac and cream and give it a stir. Once the cream has warmed up, it’s ready to serve
The Perfect Steak
Remove the steak from the refrigerator at least 30 minutes before you want to eat. Preheat your grill or barbecue to medium-high.
Rub the steaks all over lightly with oil and season them generously with salt and pepper. Cook the steaks over a medium-high heat for 2 minutes, then turn and cook for a further 2 minutes. Turn again, this time at a 18o-degree angle, and cook for another 2 minutes. Turn for a final time, and cook for 2 more minutes.
The steaks should be cooked medium-rare, and be neatly cross-hatched with marks from the griddle. Use the thumb-to-finger test for doneness, or check the interior of the meat with a meat thermometer.
Transfer the steaks to a warm plate and cover them loosely with foil. Leave them to rest for 4 minutes before serving.