Rump steak with mushroom sauce, broccoli, poached whiskey pears & baked strawberry jam figs

Made by Helen
Made by Helen


800g MSA Australian Beef Rump Steak
5 Tbsp olive oil
375g bottle Woolworths Select Mustard & Herb Marinade or Stir Fry Sauce
500g Woolworths broccoli, cut flowered
4 soft ripe pears, cut quarter
1/2 cups bourbon whiskey + 5 Tbsp water
12 figs, cut into half
strawberry jam
60g butter
250g button mushrooms, sliced
1/2 cup beef stock or water


Pre heat oven 190 deg. Place figs and jam on baking lined tray to bake until tender about 10 – 15 mins. Remove and cover with foil to keep warm. Meanwhile, put whiskey + water and pear in a saucepan on low heat, until pears are softer about 10 mins.

Trim excess fat from steaks and slice into even pieces. Place into a dish. Pour 1 cup of marinade over, cover and refrigerate for 40 mins. Meanwhile, boil or microwave the broccoli until tender. Drain, season and keep warm.

Heat a non-stick frying pan with half butter and oil over medium heat. Drain marinade from steaks, wiping off as much as possible. Reserve marinade. Cook steaks for 4 mins on the first side. Turn and cook for 3 mins on second side or until cooked to your liking. Remove from pan, cover to keep warm. Wipe pan with paper towel.

Return pan to heat and add remaining butter. Cook mushrooms until golden, add reserved marinade and stock or water. Bring to the boil. Simmer for 4 mins. Spoon broccoli, figs, pears and the steak onto plates. Spoon over mushroom sauce to serve.

1 reply on “Rump steak with mushroom sauce, broccoli, poached whiskey pears & baked strawberry jam figs”

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