Oven Baked Rump Steak with Rosemary Sauce
2021-02-07- Cuisine: American
- Course: Main Dish
- Skill Level: Easy
-
Add to favorites
- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(4.7 / 5)
3 People rated this recipe
Related Recipes:
-
Slow Cooker Mushroom Beef Stew
-
Air Fryer Cherry Empanadas
-
Slow Cooker Veal Stew
-
Slow Cooker Beef Stew with Dumplings
-
The Best Slow Cooker Beef Rendang
Nutritional Info
This information is per serving.
-
Calories
150 -
Fat
13g -
Carbohydrate
2.5 g -
Sodium
329 mg -
Fiber
1 g -
Cholesterol
50 mg -
Protein
10 g
Oven baked rump steak with rosemary sauce. Beefsteak with dry red wine and rosemary cooked in a halogen (turbo) oven. Are you looking for more delicious halogen oven recipes? We have a huge collection of them, just check it out-Turbo Oven Recipes
Oven Baked Rump Steak with Rosemary sauce
Ingredients
- 1/2 oz (15 g) unsalted butter
- 2-3 scloves garlic, peeled and crushed
- 2/3 cup (160 ml) dry red wine
- 2-3 sprigs rosemary
- 2 rump beef steaks
- salt and freshly ground black pepper
- 1 teaspoon tomato puree
Method
Step 1
Heat butter in a saucepan. Add crushed garlic and cook until golden(don't overcook!).
Step 2
Add dry red wine, rosemary sprigs, and tomato puree and cook, stirring, for 5 minutes. Remove from the heat and set aside.
Step 3
Season rump steaks with salt and black pepper. Place on grilling rack.
Step 4
Preheat turbo oven to 500 F (250 C). Grill in preheated oven for 7-8 minutes per side.
Step 5
Meanwhile, reheat rosemary sauce gently, bringing it to a boil.
Step 6
Remove grilled steaks from turbo oven. Transfer to serving platter. Pour over rosemary sauce and serve.
