Rump Steak with Mushroom Sauce

Ingredients

• Mushrooms

  Portabella, raw

  4 mushroom, whole or 336g

• Rump Steak

  21 Day Matured Rump Steak - Marks & Spencer

  500g

• Butter

  Unsalted

  3 tbsp or 43g

• Garlic

  Raw

  ¼ tsp or 0.7g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Provolone cheese

  4 slice (1 oz) or 112g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

Directions

1. Chop onions, mince garlic, and clean and remove stems of mushrooms. Set aside.
2. Combine the sliced onions, butter, garlic powder, salt, and pepper in a medium saute pan. Cook over medium heat until the onions are soft and starting to brown.
3. Meanwhile, place the mushroom caps upside down on a paper towel-lined plate and microwave on high for 3 minutes. Turn mushrooms over and microwave for another 2 minutes.
4. Add the beef to the onions and cook for 2 minutes.
5. Remove from the heat and stir in the mayonnaise and mustard - stir well.
6. Taste and season with additional salt and pepper as desired. Stuff the mushroom caps generously with the beef mixture (about ½ cup per cap if making four large ones), then top with a slice of cheese.
7. Broil for 2-3 minutes, or until the cheese is browned and bubbling. Serve hot.

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