Name: Rump steak with mushroom sauce and baby potatoes recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 600 g beef rump steak cut into quarters; 500 g “microwave in bag” white mini potatoes; 3 tbs olive oil; 1 brown onion finely diced; 200 g button mushrooms sliced; 2 tbs Worcestershire sauce; 1/3 cup sour cream; 1 handful baby rocket *to serve; 1 handful parsley chopped *to serve

by Australian Beef Last updated on 02/27/2025

It’s like a pub meal at home, only better! Succulent rump steak, cooked just to your liking, topped with a creamy mushy sauce and a side of spuds – all you need is a beer or wine chaser!

How to make rump steak with mushroom sauce and baby potatoes: key tips

Cooking a juicy steak is really quite easy. Cook a typical 2cm-thick piece of steak for 2-3 minutes each side for rare to medium-rare, 3-4 minutes each side for medium to medium-well, and 5-6 minutes each side for well-done.

Don’t forget to rest your steak for up to 6 minutes, as this will help it to retain its juices, making it perfectly succulent. Simply pop your steak on a plate and loosely cover with foil. The foil will keep the steak warm, and covering the foil loosely will ensure that your steak doesn’t steam beneath it. In this recipe, by the time you have cooked your mushroom sauce, the steak should be well rested.

To save time, you can prep the onions and parsley while the steaks and potatoes are cooking in the background.

Key ingredients in this rump steak with mushroom sauce and baby potatoes recipe

Rump steak is quite a lean cut that is full of flavour. It’s also quite an economical steak. You can also use a sirloin steak for this recipe.

Button mushrooms make a great sauce, but if you’re after a richer flavour, go a size bigger and use field mushrooms.

Microwave potatoes help make this dinner easy, especially if you are time poor of an evening.

Here are a stack more steak recipes to carve up, and our top-rating coleslaw to continue a pub meal theme.

Introduction and additional recipe notes by Natasha Shaw.

- Australia's Best Recipes Team

Ingredients

600 g beef rump steak cut into quarters
500 g “microwave in bag” white mini potatoes
3 tbs olive oil
1 brown onion finely diced
200 g button mushrooms sliced
2 tbs Worcestershire sauce
1/3 cup sour cream
1 handful baby rocket *to serve
1 handful parsley chopped *to serve

Method

Step 1

Place bag of potatoes into microwave, as per packet instructions, and microwave for 6-8 minutes, or until tender. Set aside covered with foil to keep warm. Drizzle with a little oil and season with salt and pepper, to serve.
Step 2

Meanwhile, brush steaks with 1 tbs oil and season with salt and pepper. Heat a large non-stick frying pan over medium heat. Add steaks and cook for 3-4 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil.
Step 3

Increase temperature to medium-high. Add onion and mushrooms and cook for 4-5 minutes or until golden. Add Worcestershire sauce, sour cream and 1/3 cup water. Bring to the boil and remove from the heat. Season with salt and pepper. Serve steaks topped with mushroom sauce, baby potatoes sprinkled with parsley, and baby rocket on the side.

Recipe Notes

from Australia’s Best Recipes team

How should I prepare my rump steak for cooking?

You can purchase a large piece of rump and cut it into steaks, or simply buy the steaks pre-cut. Before cooking, it’s always best to take your steak out of the fridge and bring it to room temperature. This will ensure that your steak cooks evenly, instead of charring on the outside while remaining cold in the middle. A simple seasoning of oil, salt and pepper is all you need to bring out the flavour of a rump steak.

How can I easily test steak doneness without a thermometer?

The cooking times in the intro should help. You can also test with a set of tongs. Use the tongs to lightly prod the meat. Rare will feel soft to the touch, medium slightly bouncy and well done will feel firm.