- For the beef:
- ¼tsp ground ginger
- 1tsp finely grated orange zest
- 1tsp garlic powder
- fresh black pepper
- 1tbs rapeseed oil
- 1 x 700g picanha rump cap
- Maldon sea salt, finely ground
- For the salad:
- 1 large avocado
- 20g Westlands wasabi leaves, julienned, small leaves left whole
- 30g rocket or watercress
- For the dressing (will make a large quantity but keeps in the fridge for several weeks) :
- Juice of 3 oranges
- Juice of 1 lemon
- 10g honey
- 20g Dijon mustard
- 50ml white wine vinegar
- Salt and pepper to taste
- 250ml rapeseed oil or light olive oil
Roasted Rump Cap with Westlands Wasabi Leaf and Avocado Salad, Citrus Dressing
Ingredients
Method
For the beef:
Mix the ginger, orange zest, garlic powder and a generous grind of black pepper with the oil and rub well into the flesh of the beef. Leave to marinate for 1 hour. Scrape off the marinade, season well with salt and seal in a hot pan. Allow the fat to render well. Leave fat side down in the pan and transfer to a hot oven. Cook to the required degree, basting frequently. Remove and allow to rest.
For the salad:
Halve the avocado, remove the stone and peel. Slice into 3mm slices. Mix the leaves together, season and dress with the citrus dressing. Gently fold the avocado slices through the leaves.
For the dressing:
In a small pan, reduce the citrus juices by ¾. Blend the honey, mustard, vinegar and seasoning in a small jug with a stick blender and then gradually blend in the oil. Blend in the reduced citrus juice and adjust the seasoning.
To serve:
Slice the beef into thick slices and divide between four plates. Divide the salad between the plates and finish with a drizzle of the dressing.
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