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Rump steak with whipped red wine butter & mushrooms a la Greque


  • Heavily reduce the wine with 1-2 tbsp chopped parsley, the garlic, anchovies and pepper in a heavy-bottomed pot to about 2 tablespoons. Then transfer to a bowl and set aside to cool. 
  • Whip the butter with the reduction using a hand processor. Taste for seasoning and refrigerate until just set.
  • Bring the water, oil, bay leaves, coriander and fennel seeds, the black peppercorns, 3 parsley sprigs, thyme, a pinch of salt and the lemon juice to the boil in another pot. Then simmer for about 10 mins. Turn off the heat, add the mushrooms and stir well. Taste for seasoning. Then set aside to cool and, if you like, refrigerate for 2 hours or more.
  • When ready, cook the steaks on a preheated, oiled ridged grill (or BBQ) to the desired degree, seasoning well once sealed and spraying with more oil as you do so.
  • Serve the steaks on a bed of mushrooms with a dollop of the butter on top.
  • nb. Roll any extra butter in foil and keep in the freezer for another occasion.


  • 1¼ cups red wine
  • ½ bunch parsley
  • 2 garlic cloves, crushed
  • 2-3 anchovies, chopped
  • freshly ground pepper
  • 250 gm butter, softened
  • 425 ml water
  • 75 ml olive oil
  • 2 bay leaves
  • 6 coriander seeds
  • 12 fennel seeds
  • 12 whole black peppercorns
  • 2 thyme stalks
  • sea salt flakes
  • juice of 1 lemon
  • 6-8 smallish field mushrooms, peeled & cut into wedges
  • 4 x 180 gm rump steaks, trimmed of all fat & sinew
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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