Ingredients
- 500 g (1 lb/16 oz) rump steak, in one piece
- 2 tablespoons olive oil
- 250 g (8 oz) button mushrooms, sliced
- 2 teaspoons lemon juice
- 2 teaspoons chopped flat-leaf parsley
Purple basil aïoli
- 2 egg yolks
- 2 cloves garlic, crushed
- ½ cup (125 ml/4 fl oz) light olive oil
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons chopped purple basil
Method
1. Brush the steak lightly with 2 teaspoons of the oil and cook under a hot grill or in a ribbed pan for 3–4 minutes on each side. Leave to cool completely before slicing the steak thinly. (The meat should be medium-rare.)
2. To make Purple Basil Aïoli: Put the egg yolks and garlic in a food processor and process until smooth. With the motor running, gradually add the oils in a thin stream, processing until thick. Add the lemon juice and 1 tablespoon of boiling water, and process until smooth. Season with salt and black pepper, and stir in the purple basil.
3. Heat the remaining oil in a pan, add the sliced mushrooms and stir over high heat until they are just soft. Remove from the heat, add the lemon juice and parsley, and season with salt and pepper. Leave to cool. Spoon the mushrooms onto a serving dish, top with the beef and the Aïoli. Serve immediately.
