Stuffed Rump Steak with Goat's Cheese, Black Mushrooms and Watercress and Almond Butter

Serves 4
Created by Paul Gayler

I love goat's cheese in any form - for the stuffing you will need to source a mature goat's cheese for added flavour. Trompette mushrooms are a wild mushroom variety, with earthy flavours, available in fresh or dried form although any mushrooms will work

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Stuffed Rump Steak with Goat's Cheese, Black Mushrooms and Watercress and Almond Butter

Ingredients:

2 tbsp olive oil
2 shallots, finely chopped
1 garlic clove, crushed
75g trompette mushrooms or flat mushrooms, chopped
100g mature goat's cheese, crumbled
1 tbsp chopped fresh Italian flat-leaf parsley
1 tsp Dijon mustard
75g fresh white breadcrumbs
4 x 180g rump steaks about 4cm thick
120g Watercress and almond butter

For the butter -

150g unsalted butter, softened
40g toasted almonds, chopped
25g watercress, leaves only
1 garlic clove, crushed
juice of 1/4 lemon
salt & freshly cracked black pepper

Mix all the ingredients in a bowl until amalgamated, roll and chill ready for use

Method:

For the stuffing, heat the olive oil in a frying pan, add the shallots, garlic and chopped mushrooms and cook over a high heat for 5 minutes until the mushrooms are tender. Transfer to a bowl and leave to cool.
When cold, add the cheese, parlsey, mustard and breadcrumbs and mix together.
Make a slit in the side of the steak to form deep pockets. Push the stuffing well into each pocket and close the opening with a cocktail stick.
Cook the steaks on a hot barbeque or pan grill to your liking. Cut the steaks into thick sliced and serve topped witha slice of watercress and almond butter.