Rump steak on a bed of salads with figs, nectarines and herbs sauce

rump steak on a bed of salads with figs, nectarines and herbs sauce.jpg      

Ingredient to marinade
4 rump steaks (health smart)
4 Tbs Worcester sauce
Olive oil
Sea salt and black pepper
1 packet of mixed salad
16 roma tomatoes

Sauce Ingredients
3 medium figs
2 white nectarines
2 sprigs of each rosemary, sage, oregano
salt and pepper
1 Tbs marmalade jam
1 Tsp cinnamon powder
1 Tsp honey
1/4 c warm water

Note: My fillet is medium- done. Cook less 5-10 mins for medium rare. If meat feel springy a bit that’s med rare,  medium-well done springy firm and blacker color well done and a bit hard when feeling it.


To make marinade, combine all ingredients in a plastic bag. Add the steaks and mix to coat. Then refrigerate for 1 hours.

Preheat oven 180 degree C. In the meantime, wash and dry salad and tomatoes. Using the food processor, blend herbs with figs, nectarines, oil, cinnamon, then heat the pureed fruits on low heat, stirring to cook through. Add honey into the water and stir, then add into the pureed mixture and season with salt and pepper to taste at the end. Remove from heat, keep warm and set aside covered.

Note: Check the consistency. You would want a sabayon consistency: sauce should be slightly thickened but at the same time light and creamy with fruits and herbs, pearly not too chunky.

Remove the steaks from the marinade bag, place with tomatoes (brush or spray with oil and season with salt and pepper) in a tray and put in the oven for 12-15 minutes on one side, turn and a further 7-10 minutes or to your liking.

When the steaks are ready, let it rest for 5 minutes. To plate them, divide them equal portions tomatoes, salads and add the steaks. Drizzle some of fruity herbs sauce over the steaks and salads.