Summary

Ingredients

• 4 steak (s) (beef rump steaks)
• 400 g mushrooms
• 2 pickles, finely diced
• 2 onion (s), finely diced
• salt
• pepper
• 2 tablespoons oil
• 50 g butter
• 4 tablespoon cognac
• 300 ml whipped cream
• 2 teaspoons mustard, medium hot

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Instructions

1. Clean and quarter the mushrooms. Season the beef rump steaks with salt and pepper.
2. Heat the oil in a pan over high heat. Fry the steaks 3 to 4 minutes on each side until cooked to medium (71°C / 160°F internal temperature). Remove and keep warm.
3. In the same pan, melt the butter over medium-high heat. Add the mushrooms and onions, and fry for 2 minutes.
4. Pour in the cognac to deglaze the pan. Add the whipped cream and cook for 1 minute. Stir in the pickles and mustard. Season with salt and pepper.
5. Serve the steaks with the sauce.