Preparation Time: 10 Minutes
Ingredients:
4 Rump Steaks, about 300 g each
Preparation And Cooking:
Trim Meat Of Excess Fat And Sinew
1: Heat 2 tablespoons oil in pan, add steaks. Cook over high heat for 2 minutes, each side to seal, turning once. For a rare result, cook a further minute each side. For a medium and well done reduce heat to medium, cook a further 2 to 3 minutes each side for medium and 4 to 6 minutes each side for well done. Remove from pan, drain on absorbent paper, keep warm.
2: Heat the remainder of the oil in the pan. Add the mushrooms and stir over a medium heat for 5 minutes or until well browned. Add wine, stock, cream and basil.
3: Bring to the boil, boil uncovered for 2 minutes, or until sauce thickens slightly, stirring occasionally. Add the garlic, remove the heat. Serve Sauce over steaks.
**Cook's File**
Storage Time: Cook this dish just before serving.
Cooking Time: 6 To 16 Minutes
Serves 4
1/4 Cup Olive Oil
350 g Baby Mushrooms Sliced
2 Tablespoons Sweet White Wine
1/2 Cup Chicken Stock
1/2 Cup Cream
1 Teaspoon Dried Basil Leaves
1 Clove Garlic (Crushed)
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