Rump with mustard sauce
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- Abigail Donnelly
- 6
- Easy
- Carb Conscious
- 20 minutes
- 20 minutes
- Woolworths Bellevue Malbec
This rump is made on the braai in a cast iron pan. Plus the mustard sauce is super easy to make.
Ingredients
- 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
Cooking Instructions
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.
Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana
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