Beef Steak With Cranberry and Rhubarb Sauce
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!
Ingredients Needed for Beef Steak With Cranberry and Rhubarb Sauce
3 tablespoons of vegetable oil
7 ounces of rump steak
5 garlic cloves
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
- 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.
- 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.
- 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.
- Serve the steak with the potatoes and the cranberry and rhubarb sauce.