Recipe: Mushroom-Glazed Rump Steak with Shallots and Roasted Potatoes

Steak and mushrooms are a winning combo anytime. Michael Van de Elzen’s take on them is the ultimate winter warmer.

Words: Michael Van de Elzen

If creamy mushrooms on your steak sounds like a bit of you, then you’ll love this recipe. We always had steaks of some kind on the menu at my old restaurant Molten, and this dish was by far the most popular.

I like to use Foundation Foods beef jus – look for options in the stock section of your supermarket.

Serves: 4
Time: 60 minutes


600g rump steak
500g baby potatoes
handful of fresh rosemary and thyme, chopped
2 cloves garlic, crushed
250g shallots, peeled and left whole
400g brown button mushrooms
150ml cream
2 egg yolks, beaten
2 tsp Dijon mustard
3 tbsp oil
100ml red wine
200ml good quality beef jus
1 bunch fresh watercress
freshly ground black pepper


Preheat the oven to 180°C.

Slice the potatoes thickly (about 5mm or so) and place on a paper-lined baking tray. Drizzle with a little oil, sprinkle with fresh rosemary, thyme, garlic, and season with salt and pepper. Cook in the oven until tender, about 40-50 minutes.

Heat an oven-proof fry pan and saute the whole shallots in 1 tbsp of the oil. Add the red wine and beef jus and put in the oven uncovered at 180°C for 30 minutes or until the jus has reduced and the shallots are glossy.

Cut the rump into two pieces, sear in a hot pan, then put in the oven for 4-6 minutes (depending on how ‘done’ you like your steak, see the tips at right). Alternatively, do all the cooking on the barbecue. Once cooked, remove from the oven or barbecue and leave to rest.

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Quarter the mushrooms, saute in a little oil, and season with salt and pepper, then tip into a sieve sitting over a bowl. This allows some of the juices to drain from the mushrooms (see tips below).

Preheat your oven’s grill to its hottest setting.

Beat the cream until soft peaks form. Add the egg yolks, mustard, and half a teaspoon of salt, then fold the mushrooms through the cream mix. Spoon onto the steak, about 2 tbsp per piece of steak. Put the steaks on an oven tray and place under a hot grill for about 3-4 minutes or until the mushrooms are golden.

Slice the steak and serve with the potatoes, shallots, and watercress.


You can slightly undercook the steak, as it will cook further when you glaze the mushrooms under the grill.

Drain the mushrooms well once you have sauteed them. Mushrooms contain so much water, they’ll slide off your steak when you glaze them if you don’t.

NZ Lifestyle Block This article first appeared in NZ Lifestyle Block Magazine.
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