Summary

Ingredients

• Pepper, freshly ground
• 2 rump steak (s), 150 g each
• 2 tablespoon oil (olive oil)
• salt
• 1 onion (s), red, thinly sliced
• 2 cloves garlic, crushed
• Tabasco
• 300 ml wine, red, dry
• 300 ml vegetable stock
• 0.5 teaspoon ½ mustard (Dijon mustard)

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Instructions

1. Grind a generous portion of pepper on a plate, place the steaks on top and grind plenty of pepper over it. Rub a heavy non-stick pan with oil and heat. Place the steaks in the pan, season with salt and sear each side for one minute over high heat. Place the steaks on a plate.
2. Add onion, garlic, Tabasco and 125 ml each of wine and stock to the pan. Cover and cook vigorously for 2 - 3 minutes until the onion is soft and the liquid is reduced like syrup. Add the meat juice that has collected under the steaks.
3. Place the steaks in the pan and cook in the sauce for 1 - 2 minutes, turning once. If you prefer to have them fried all the way through, let them cook longer. Put the steaks back on a plate. Add the rest of the wine and stock to the pan and cook until the liquid is reduced by half. Stir in the mustard with the whisk and cook for 2 minutes so that the sauce thickens a little. Put the steaks back in the pan and turn them over so that they get hot again. Serve the steaks in the sauce.
4. Per serving: 282 kcal, 11 g fat, 35% fat calories