4 rump steaks about 200 g each
10-12 Tbs black peppercorns, cracked
1/2 punnet of red Perino tomatoes, cut lengthwise halves
1/2 punnet of gold Perino tomatoes, cutlengthwise halves
1 packet of exotic mushrooms (shitake, shimeji and Enoki)
1 packet of rocket and spinach salad (bought)
1 tub of chargrilled and marinated eggplants slices (bought)
1 lemon juice
2 Tsp chopped garlic
3 Tbs olives oil
spay olives oil
salt and pepper to taste
Preheat oven 190 degree C. Line the baking tray with foil and place the steaks in it. Sprinkle salt generously over both sides of the steaks and let them come to room temperature, about 30 minutes. Rub the cracked black pepper all over both sides of steaks.
Then place the steaks tray in oven and roast for about 18-20 minutes or to your liking. Then place another tray of tomatoes which is spray with oil and season with salt and pepper into the oven. Halfway through roasting, turn the steaks over.
In a saute pan add oil, and garlic; when garlic start to cook add mushrooms, cook for 2 minutes. Turn mushrooms over add the eggplants. When mushrooms and eggplants almost fully cooked about 4-5 minutes add lemon juice; season with salt and pepper. Remove from heat cover with foil and set aside.
Once steaks are done rested, plate them with salads on top. Then add the tomatoes, and eggplants. Next plate some shimeji in a corner and on top of each steaks and remaining mushrooms on top of vegetables. Drizzle some oil and lemon juice over the vegetables and some over the steaks. Serve with a glass of Merlot red wine.
Note: oven temperature may vary. You might like your steaks medium rare or med to done. You might want to garnish with sliced lemon or with your favourite sides.