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

I love to explore various method of cooking, today I am trying poaching pear. Also decided to bake figs, boil broccoli and roast steak in mushroom sauce.

I know the presentation is not great. The taste is delicious, comfort and well balance of fruits, vegetable and steak. Where you have all the healthy diet that you needed. Let’s cook!!!


800 g Beef rump steak
5 Tbs olive oil
1 c Mustard & Herb Marinade (Bought)
500 g broccoli, cut flowered
4 soft ripe pears, cut quarter
1/2 cups whiskey + 5 Tbs water
12 figs, cut into half
strawberry jam
60 g butter
250 g button mushrooms, sliced
1/2 cup beef stock or water


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.

Preheat oven 190 degrees C. 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.

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.