6 baby back rump steaks, 1 inch thick
1 1/2 tablespoons olive oil
1/4 cup butter
1/2 teaspoon minced onion
2 cloves garlic, minced
1 tablespoon minced onion
2 tablespoons Dijon mustard
7 ounces shredded mozzarella cheese
1 (8 ounce) container sour cream
Heat oil in a large aluminum dish or metal bowl in a microwave oven.
In a mixing bowl, cream together butter and sugar. Stir in olive oil, then stir in the onion and garlic. Mix in the mozzarella cheese and sour cream.
Arrange rump steaks in steaming dish, and toast in microwave oven 5 minutes, or until lightly browned. Remove steaks from aluminum foil and let cool on rack of foil in refrigerator for 20 minutes. Slice steaks into thin half-round slices and serve with cheese.