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Rump Steak Preparation:

  • Rump steak 200 g
  • Wine, red 35 ml
  • Worcestershire sauce 35 ml
  • Garlic, cloves 1 pc
  • Olive oil

Phutu Pap Preparation:

Mushroom and Mustard Sauce Preparation:

  1. Rump Steak Preparation:

    • Put the steaks in the shallow dish.
    • In a separate container with a lid, mix the red wine, Worcestershire sauce and garlic together and pour this over the steaks.
    • Cover with the lid, then place in the fridge for a few hours or, preferably, overnight.
    • When you're ready to cook the steaks, drain and dry carefully with kitchen paper, reserving the marinade.
    • Now take a medium frying pan, place it on a high heat and heat the oil until it's very hot.
    • Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half.
    • When the steaks are cooked, remove them from the pan to warm serving plates, then, using your sharpest knife, cut them into slices diagonally and spoon the sauce over.
    • Garnish with the watercress and serve immediately with Green Apple phutu pap.
  2. Phutu Pap Preparation:

    • Bring the 2 cups to boil in a heavy base pot.
    • Add Aromat Naturally Tasty to the water.
    • Throw the 3 cups of maize meal, aiming for the middle. You should now see a tower of maize meal, with its base in the water and top protruding. Do not touch it.
    • Put lid on the pot, live the pot with meduim to low heat for 15 minutes, until all the water is absorbed into or steamed into the maize meal tower.
    • Remove the lid. Take a folk, and stir/ fluff the porridge until looks like phutu pap or couscous.
    • Add some more water about half a cup, depending on how moist you want the end product. All water added should be instantly absorbed by the porridge. Stir with a folk again.
    • Replace the lid, and let steam for another 15 minutes.
      Resist the temptation to open the lid all the time, but opening twice to stir and see that it's not burning.
    • Heat butter in a pan and spring onion and fry for about 2 minutes, add peas, cook for another 2 minutes and toss in the phutu pap and fry for 2 more minutes. Add celery and apples.
  3. Mushroom and Mustard Sauce Preparation:

    • Heat butter in a medium sauce pan over medium heat. Add the mushrooms and sauté for 4 to 5 minutes, until they release their juices.
    • Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through.
    • Season with Aromat Naturally Tasty and black pepper and dish onto a separate dish and set aside.
    • Add olive oil to the same pan, add the shallots, and cook over medium heat for 2 minutes. Add the brandy, stirring to deglaze the pan, and cook until the Brandy evaporates and the shallots aretranslucent.
    • Stir in the cream and simmer for 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
    • Spoon the mustard sauce around the steak. Spoon the mushrooms on top of the filets and serve with a side of phutu pap. Serve hot.
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