Rump steak with egg mayonnaise
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1 Free-range egg
- 2 tsp Dijon mustard
- 2 cloves garlic, thinly sliced
- a pinch sea salt, plus extra to taste
- black pepper
- 5 Tbsp olive oil
- 4 200g free-range rump steaks
- sun-ripened tomatoes, sliced, for serving
- 1 tbsp horseradish sauce
- 80 ml lemon juice (about 3 small lemons)
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Add the egg, lemon juice, mustard, garlic and seasoning, to taste, to a blender and blend until combined.
- Pour the oil, in a slow, steady stream, into the blender while the motor is still running until the mixture takes on a thick and creamy consistency.
- Mix the horseradish sauce into the mayonnaise.
- Heat a pan over a medium to high heat.
- Rub the steaks with olive oil and season to taste.
- Sear on either side, then cook to your preference.
- Arrange the sliced tomatoes on a plate. Partner with the steak, topped with a good drizzle of the homemade mayonnaise.
- Season to taste and serve straight away.
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