rump steak stew

Tom Kerridge

Serves 4

30g dried mixed mushrooms
4 x 250g pavé rump steaks
Vegetable oil
50g butter
300g girolle mushrooms, cleaned
2 banana shallots, finely diced
2 garlic cloves, crushed
400ml beef stock
50ml brandy
50ml double cream
50ml port
2 plum tomatoes, diced
1 tbsp tarragon, finely chopped
200g broad-leaf spinach, tough stems removed
a lemon, juiced

to serve
Mashed potato or chips

Place the dried mushrooms in a bowl and pour over about 100ml boiling water. Leave them to steep and rehydrate for 20 minutes. Take the rump steaks out of the fridge to come up to room temperature.

Warm a large, heavy-bottomed frying pan over a medium heat and drizzle in a little oil. Add half the butter and heat until foaming. Season the rump steaks and fry on both sides until nicely coloured all over. Cook them to your liking — medium rare should take 7-8 minutes. Put the steaks on a plate and place in an oven at 30C (non-fan 50C) to rest.

Place a sieve over a bowl and drain the mushrooms but retain the water. Line the sieve with muslin, place it over a clean bowl and pass the liquid through to remove any dirt.

Roughly chop the girolles. Melt the remaining butter in the frying pan over a medium-high heat and, when it foams, fry the girolles for 2-3 minutes. Add the shallots and garlic, then fry for 5 minutes or so, stirring, until softened. Add the steeped mushrooms and stir. Pour in 50ml of the mushroom water, the stock and brandy and bring to the boil. Simmer to reduce the liquid by a third, then add the cream and return to the boil. Add the port, then stir in the tomatoes and tarragon. Place the spinach on top and put a lid on the pan or cover tightly with tinfoil. Turn the heat off and leave for 2 minutes.

Remove the lid and stir the wilted spinach into the stew. Stir in the lemon juice and season with sea salt and freshly ground black pepper. Remove the steaks from the oven, slice into thick pieces and place in the stew, along with any resting juices. To serve, place on warmed plates with creamy mashed potato or chips.