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Rump Steak:

  • Rump steak, cut into 250 g portions 1.0 kg
  • Red wine 35.0 ml
  • Worcestershire sauce 35.0 ml
  • Garlic, crushed 5.0 g
  • Olive oil

Phutu Pap:

Mushroom and Mustard Sauce:

Bring a stylish addition to your menu with a savoury, sophisticated beef steak served with green phutu pap and a mouth-watering mustard and mushroom sauce.



  1. Rump Steak:

    • Put the steaks in a bowl. In a separate container 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.
    • Heat a frying pan on high heat and heat the oil until it’s very hot.
    • Sear the steaks for 4 min on each side and 2 min before the time is up, add the reserved marinade to the pan and let it bubble and reduce by half.
    • When the steaks are cooked, remove them from the pan to rest for 1 min.
  2. Phutu Pap:

    • Bring 2 cups of water, Knorr Aromat Original and Robertsons Black Pepper to the boil in a heavy base pot.
    • Add 3 cups of maize meal, aiming for the middle. You should see a tower of maize meal with its base in the water and top protruding. Do not touch it.
    • Put the lid on the pot and cook on medium to low heat for 15 min, until all the water is absorbed or steamed into the maize meal tower.
    • Remove the lid. Take a fork and stir/fluff the porridge until it 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 fork again.
    • Replace the lid and let steam for another 15 min. Resist the temptation to open the lid all the time, only open twice to stir and check it’s not burning.
    • Heat butter in a pan and fry the spring onion for 2 min. Add peas, cook for 2 min, toss in the phutu pap and fry for 2 min. Add the chopped parsley.
  3. Mushroom and Mustard Sauce:

    • Heat butter in a pan over medium heat. Add the mushrooms and sauté for 4-5 min, until they release their juices.
    • Stir in the sherry and cook for 5 min, until the mushrooms are cooked through.
    • Season with Knorr Aromat Original and Robertsons Black Pepper and dish onto a separate dish and set aside.
    • Add olive oil to the same pan, add the onions and garlic and cook over medium heat for 2 min. Add the brandy, stirring to deglaze the pan, and cook until the Brandy evaporates and the onions are translucent. Add the two mustards and the mushrooms to the pan and cook for 1 min.
    • Make a slurry by mixing the sauce powder with 100 ml milk by whisking the powder into the milk until the powder is dissolved. In a small pot bring the remaining milk to the boil and add the slurry while whisking continuously. Bring the sauce to the boil and simmer the sauce for 3 min, whisking continuously.
    • Stir in the mushrooms mixture and serve.
  4. Chef's Tip:

    • The sauce can be made a day before. To make sure there is no skin forming on the sauce when storing, place the cling film directly onto the sauce.