Rump Medallions with Apple, Asparagus and Mint Salad
| 4 Rump Medallions |
| 2 tbsp Olive Oil |
| Salt & Pepper |
| For the Apple, Asparagus and Mint Salad: |
| 2tbsp Walnut Oil |
| 1 tbsp Sherry Vinegar |
| 1 tsp Mustard e.g. Dijon |
| 1 pinch Sugar |
| 2 firm Apples e.g. Granny Smith /Gala (cored and cut into thin slices) |
| 100g Asparagus (blanched and cut into bite sized pieces) |
| 10-16 Fresh Mint leaves |
Allow the meat to come to room temperature and pat dry with kitchen paper. Heat the olive oil in a large frying pan, over a high heat. Cook the medallions to your liking,remove from the pan, season with salt and pepper, cover with foil and leave to rest in a warm place on a rack for the recommended time.
For the salad, combine the walnut oil, vinegar and mustard in a large bowl. Add all the remaining ingredients and mix carefully; season to taste with salt and pepper. To serve, divide the salad between two plates and place the medallions on top.
Serve with sweet potatoes, or some fresh crusty bread.
Recommended Steak Cooking Time Guide
The times given here are a guide only and refer to a steak that is approximately 2½ cm or 1" thick. Thicker steaks may require a longer cooking time and vice versa for thinner steaks.
| Cooking Time (per side) | Resting Time | Total Cooking Time |
Rare | 1 - 2 minutes | 6 - 8 minutes | 10 minutes |
Medium | 3 minutes | 4 minutes | 10 minutes |
Well Done | 4½ minutes | 1 minute | 10 minutes |
