- 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
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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