Ingredients

Method

• 3 T butter
• 2 T olive oil
• 600 g rump, at room temperature
• 1 T wholegrain mustard
• 2 T Dijon mustard
• 1 lemon, sliced
• 1 cup cream
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Melt the butter in a cast-iron pan over the coals, then add the oil. Sear the steak fat-side down until dark brown. Turn, cover with a lid and cook for 3 minutes. Add the remaining ingredients and cook for 2 minutes.

2. Allow to rest for 5 minutes, covered loosely with foil. Slice and spoon over the sauce.

3. To make the sauce, heat the mustard, lemon juice and cream in a cast-iron pan until warm. Season to taste.

Cook's note: Serve this with slaw and beer bread or dombolo. Sirloin is just as good, too.

Find more braai recipes here

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana