Cooking with Chef Barret Jones - Head Chef at hated restaurant The Beach in Byron Bay

Barbecued Rump Steak with Roasted Mushroom Sauce & Asparagus Salad

We recently teamed up with Barret Jones, head chef at The Beach in Byron Bay (one of the region’s top hatted restaurants), for an exclusive cook-up at the Kingfishers Bend Farmhouse - perched atop the rolling hills of our regenerative farm.

Set against the stunning backdrop of the farm, Barret prepared a mouthwatering dish using our pasture-raised Kingfishers Bend rump steak. The result? A flavour-packed plate designed to bring out the best of the cut - and easy enough to recreate at home.

The Dish

Barbecued Rump Steak
with a Roasted Mushroom Sauce
served alongside an Asparagus, Tomato & Goat’s Cheese Salad

⏱ Prep time: 40 minutes
🍷 Pair with: A rich red wine — Chef Barret recommends a Shiraz or Cabernet Franc

What You’ll Need

🥩 For the Steak

• Kingfishers Bend Farm rump steak

• Drizzle of vegetable oil

• Sea salt

• Cracked black pepper

🍄 For the Mushroom Sauce

• 70ml vegetable oil

• 30g plain flour

• 30g unsalted butter

• 2 field mushrooms, sliced

• 6 button mushrooms, quartered

• ½ red onion, finely sliced

• 400ml beef stock

• 100ml red wine

• 100ml thick cream

• Salt & pepper

🥗 For the Salad

• 1 bunch asparagus

• 10 cherry tomatoes, halved

• A handful of rocket

• 50g goat’s cheese, crumbled

• 70ml extra virgin olive oil

• 30g balsamic vinegar

• 20g wholegrain mustard

• Pinch of sugar

• Salt & pepper

Method

🔥 The Perfect Rump Steak

1. Remove steak from the fridge 1 hour before cooking to bring it to room temp.

2. Preheat your grill to high heat.

3. Drizzle steak with oil and season generously with salt and pepper.

4. Place on the grill and reduce heat to medium. Cook for 2 minutes per side.

5. For medium rare, aim for 45°C internal temp before removing from grill.

6. Let rest for 5 minutes before slicing.

🍷 Mushroom Sauce

1. In a pan, heat oil over medium. Add onion and a pinch of salt — cook until soft.

2. Add mushrooms and sauté until golden.

3. Stir in butter, then flour — cook for 2 mins to form a roux.

4. Deglaze with red wine and reduce by half.

5. Add stock and simmer for 10 mins.

Finish with cream, salt and a good crack of pepper.

Pro Tip: Make a larger batch of this sauce and freeze portions - it’s the perfect pairing for future steak nights.

🥗 Asparagus Salad

1. Lightly oil and season asparagus, then grill for a couple of minutes. Cut in half.

2. Toss with rocket, cherry tomatoes and crumbled goat’s cheese.

3. In a jar, shake up olive oil, balsamic, mustard, salt, pepper & sugar. Dress and serve.

Farm to Plate at its Finest

Filmed right at Kingfishers Bend Farm - this recipe is a celebration of real food raised the right way. No hormones. No feedlots. Just honest, pasture-raised beef from our family farm to your family’s table.

Want to try this at home?

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