Sadia Beef Rump Cap Aged (Picanha)
100% Quality Beef
Steak Diane
10 Minutes
1-2 SERVINGS
INGREDIENTS
Beef- Sadia Rump Cap Aged
- 300g Sadia Rump Cap Aged
- 8 white mushrooms (sliced)
- 3 cloves garlic
- 3 small shallots (finely chopped)
- 150g asparagus
- 150ml cooking cream
- 1 Tbsp butter
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
- Cooking oil
METHOD
- Keep Sadia Rump Cap Aged sealed and thaw it in the chiller for 24 hours before use. Portion out a 300g 1-inch-thick steak. Pat dry and season both sides with salt and black pepper.
- Heat a pan over medium-high heat and add a little cooking oil. Place the steak in the hot pan and sear for about 2–3 minutes on each side until nicely browned.
- Lower the heat to medium and add the butter and garlic to the pan. Once the butter melts and starts to foam, tilt the pan slightly and continuously spoon the garlic-infused butter over the steak for about 1–2 minutes, until the steak reaches your preferred doneness.
- Remove the steak from the pan and loosely cover it with aluminium foil. Let it rest while you prepare the rest of the dish.
- Using the same pan, add the asparagus and mushrooms. Cook until the asparagus is tender and the mushrooms are softened and lightly browned. Set the asparagus aside.
- Add the shallots, Worcestershire sauce and Dijon mustard. Cook until the shallots are softened. Then stir in the cooking cream. Scrape up the browned bits from the bottom of the pan and simmer for 2–3 minutes until the sauce thickens slightly.
- Slice the rested steak and serve with the creamy mushroom sauce and asparagus.
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