You need to eat this to experience how good it is!  I have used this recipe so many times in my life, both as a main course and and as a bite-size starter – it is a hit every time.  This time we serve it with a cabbage salad full of crunch and earthy nuttiness.  The trick is to not overcook the meat and to mop up all the sauces with your baguette.

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rump steak


olive oil

sea salt and ground black pepper




onion marmelade


chilli sauce




mixed seeds



spring onion

salad dressing



Preheat your oven to 200C.

Rub your steak with oil and season generously.  Heat a large pan over high heat until smoking hot.  Brown the fillet on all sides.  Roast the meat further in the oven for 20 minutes – the meat needs to be pink on the inside.  Remove from the heat and leave to cool.

For the salad; toss the carrot, cabbage and spring onion together.  Heat a medium frying pan over medium heat and brown the noodles and almonds.  Add half the noodle mixture to the cabbage mixture and retain the rest to garnish.  Pour over the salad dressing, toss to combine, cover and allow salad to absorb the dressing for a while.  When ready to serve, give the salad a good toss and garnish with remaining noodle mixture.

Mix the mayonnaise, garlic and parsley together.  Spread the mayonnaise mixture over the base of a large serving dish.  Top with the onion marmelade and cherry tomatoes and a drizzle of chilli sauce.

Slice the fillet and arrange the slices over the sauce.  Decorate with rocket and serve with baguette.

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