Rump Steak with Cabrales Sauce
Delicious juicy rump-steak cooked with creamy bold cheese sauce," that elevates the beef with rich and tangy flavor.
Ingredients
Equipment
Method
- Remove the steaks from the refrigerator 30 minutes prior to cooking; season generously with salt and pepper.
- Heat olive oil and butter in a cast-iron skillet over high heat. Sear the steaks for 3–4 minutes per side (adjust to desired doneness). Remove from the skillet and let rest under foil.
- In the same skillet, reduce the heat to medium, then add the shallot and garlic, sautéing until softened.
- Deglaze with red wine, scraping up browned bits, and allow the wine to reduce slightly.
- Stir in heavy cream and Dijon mustard, then add the crumbled Cabrales cheese. Whisk continuously until the cheese melts into a smooth sauce; season to taste and let simmer for 2 minutes.
- Slice the steak against the grain and generously drizzle with the Cabrales sauce. Garnish with fresh thyme if desired.
Notes
Why It Works: The robust, tangy Cabrales sauce enriches the juicy rump steak, with red wine and Dijon mustard adding depth and complexity—a harmonious blend of flavors that celebrates Spanish culinary tradition.