750 g of rump steak cut into 2.5 cm thick slices
2 tablespoons of butter
1 tablespoon of chopped parsley
1 tablespoon of mustard
1 tablespoon of Worcestershire sauce
Salt and pepper to taste
2 tablespoons of whiskey
1/4 cup of ketchup
750 g of rump steak cut into 2.5 cm thick slices
2 tablespoons of butter
1 tablespoon of chopped parsley
1 tablespoon of mustard
1 tablespoon of Worcestershire sauce
Salt and pepper to taste
2 tablespoons of whiskey
1/4 cup of ketchup
Remove all excess fat from the steak
In a hot skillet, cook the steak for 5 minutes per side
Remove and reserve
In the same skillet, mix together butter, parsley, mustard, Worcestershire sauce, salt, pepper, and whiskey until bubbling
Add the reserved steak
Place the whiskey in a metal cup with a long handle
Heat over high heat, tilting the cup slightly to allow the whiskey to ignite
Pour the whiskey over the steak and let it burn out
Remove the steak and arrange on a warmed platter
Add ketchup to the sauce, stir well, drizzle over the steak, and serve.
