Beef Steak With Cranberry and Rhubarb Sauce

Difficulty:

Basic

35

minutes

Servings:

1

A recipe allowed in a / / diet.

Rump steak is one of the best cuts the almighty beef has to offer. Finding a nice side and sauce for serving it's not an easy task though, but we think we have that all covered. Serve it next to some fried potatoes, with a touch of spices, and some grain mustard for flavor. As for the sauce, we have tried a new one, with cranberries and rhubarb, and a touch of red wine, which perfectly balances their sweet flavors!

Nutritional Chart

Calories: 636 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 46 g
  • 53 g
  • 38 g

Ingredients Needed for Beef Steak With Cranberry and Rhubarb Sauce

3 tablespoons of vegetable oil
7 ounces of rump steak
5 garlic cloves
salt
pepper
1 tablespoon vegetable oil
1 teaspoon paprika powder
2 teaspoons of whole grain mustard
½ red onion, chopped
1 ounce of cranberries, frozen
3 ounces of rhubarb, frozen, diced
½ cup red wine
1 chili, sliced

How to Make Beef Steak With Cranberry and Rhubarb Sauce

  1. Heat 1 tablespoon of vegetable oil in a skillet over high heat. Add the beef, 2 garlic cloves, and season with salt and pepper. Cook it for 3 minutes per side if you prefer it medium. If you prefer serving your beef well done, cook it for 4-5 minutes per side.
  2. For the potatoes, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the sliced potatoes, and season with salt and pepper. Add 3 garlic cloves and a touch of paprika powder. Cook the potatoes for 8 minutes. Remove the garlic and add grain mustard. Continue cooking the potatoes for 5 more minutes.
  3. For the sauce, heat a skillet, add vegetable oil and cook the chopped onion until softened. Add the cranberries and diced rhubarb. Cook them with the red wine. Continue cooking the sauce for 5 more minutes.
  4. Serve the steak with the potatoes and the cranberry and rhubarb sauce.
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