Recipe

Steak & Turnip Remoulade

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Steak & Turnip Remoulade

Juicy steak served with a turnip remoulade and roasted butternut crisps.




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
  • ½ x butternut
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

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
  • 1 x butternut
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

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

Step 2

Butternut chips: Cut the butternut into quarters and slice these quarters very thinly into chips. Make sure you discard the core of the butternut, containg the seeds. (See inset pics). On a tin foil lined tray, place the butternut in a single layer. Drizzle over a little olive oil and season with salt and pepper. Toss to coat. Roast in the oven for 20–25 minutes until golden and cooked.

Step 3

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

Step 4

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 5

Serve the steak with the remoulade and the roasted butternut.