Recipe

Rump & Remoulade

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Rump & Remoulade

Juicy rump steak with a creamy remoulade, served with a side of courgette chips.




Ingredients to serve 2

  • 2 x rump steaks
  • 1 x turnips – grate coarsely
  • 1 tbsp x Japanese mayonnaise
  • 1 tsp x wholegrain mustard
  • 1 x spring onions – slice thinly at an angle
  • ¼ x lemon – juice
  • 3 x courgettes
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)
  • tin foil (from your panty)

Ingredients to serve 4

  • 4 x rump steaks
  • 2 x turnips – grate coarsely
  • 2 tbsp x Japanese mayonnaise
  • 2 tsp x wholegrain mustard
  • 2 x spring onions – slice thinly at an angle
  • ½ x lemon – juice
  • 6 x courgettes
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)
  • tin foil (from your panty)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Courgette chips: Cut into chips – cut lengthways into quarters and then cut each in half crossways. Line a baking tray with tin foil and add the courgette. Drizzle over some olive oil, salt and pepper and roast for 15 minutes until golden.

Step 3

Rump steak: Place a large frying pan on the stove on high heat. Rub the steaks all over with olive oil and season well. When the pan is hot, place the steaks in the pan and fry for 1 minute each side (medium to rare), turning only once with tongs (or spoons). When done, transfer to a plate, cover with tin foil and let rest for 5 minutes.

Step 4

Remoulade: Mix together the grated turnips, Japanese mayonnaise, wholegrain mustard, spring onion and lemon juice. Season with salt and pepper to taste. NOTE: The mayonnaise is quite salty, so you might not need any salt.

Step 5

Serve the steak with the remoulade and a side of courgette chips.