Ingredients

Method

• 1 free-range egg
• 2 t Dijon mustard
• 2 cloves garlic, finely chopped
• Sea salt and freshly ground black pepper
• 1 cup olive oil, plus extra to rub
• 4 x 200 g free-range rump steaks
• Sun-ripened tomatoes, sliced, for serving
• 2 t horseradish sauce
• 1 T lemon juice

Method

Ingredients

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 homemade mayonnaise

Season to taste and serve straight away.
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