Rump cap with Jaeger sauce

Jaeger sauce (translates to ‘hunter’ sauce) is a savoury German mushroom-based sauce that is often paired with meat, usually schnitzels. This recipe pairs it with grilled steaks - a great idea for your next barbecue.

• serves

  6-8

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

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24m

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episode • The Cook Up with Adam Liaw • 

cooking • 

24m

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Ingredients

• 1 rump cap, about 1.2 kg cut into 5 cm steaks
• Salt and black pepper
• Finely chopped flat-leaf parsley, to serve

For the Jaeger sauce

• 50 g butter
• ½ small onion, finely chopped
• 1 garlic clove, finely chopped
• 150 g speck, finely chopped
• 400 g button mushrooms, sliced and microwaved for 5 minutes, reserve stock
• 2 tbsp tomato paste
• 2 tbsp plain flour
• ½ cup red wine
• 1 cup (250 ml) beef stock
• 300 ml thickened cream
• 1 tsp dark soy sauce
• 1 tbsp Worcestershire sauce
• ½ tsp red wine vinegar

Resting time: 5 minutes

Instructions

1. To make the Jaeger sauce, melt the butter in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 2 minutes or until fragrant. Stir through the speck and microwaved mushrooms (reserve the mushroom stock for later) and cook for a further 6 minutes, or until well-browned. Add the tomato paste and flour to the pan and cook for 2 minutes further.
   
2. Gradually add the wine and beef stock to the pan, stirring to a thickened sauce. Add the reserved mushroom stock and cream, cooking for a few minutes further, until the sauce is reduced to the consistency of pouring cream. Season the sauce with salt and pepper to taste, then stir through the soy sauce, Worcestershire and red wine vinegar, just before serving.
   
3. For the steaks, heat a chargrill pan or barbecue over high heat. Season the rump pieces with salt and black pepper, then cook for 5-7 minutes per side for medium-rare, or until cooked to your preferred doneness.
   
4. Remove the steaks from the heat to a plate and rest for about 5 minutes. Stir any resting juices from the steak into the Jaeger sauce.
   
5. To serve, slice the steaks and divide into serving plates, pour over the Jaeger sauce and sprinkle with parsley.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Go-To Bbq

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G