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

There are abundant of figs in my garden, my dad friend gave us some nectarines from his garden. So, we gave him our figs as exchange. Felt like having rump steak and went to bought it with a packet of salad and a punnet of roma tomatoes.

Make the sauce with figs, nectarines and herbs my other sister gave me some. Since Valentine’s Day is coming up. Husband whose wife love a good steak, here’s the recipe you can try it’s easy and most of the ingredients you would have them in your house. If not just get out be a gentleman, buy the ingredients and cook for your wife her favourite as an expression of your love for all the hard work, labouring in the kitchen looking after children and house.

Rather than chocolate that may cause sore throat and flowers that will die within a week. Get the kids to help up or take your wife to a nice restaurant; which is going to be expensive and on top of that you have to pay for baby sitter, so why not take the courage cook at home and save your money. Anyway, what you choose is your choice. I am enjoying my rump steak that is healthy, colourful and delicious with fruits and salad. I trust you will enjoy this meal with your family and perhaps a bottle of wine that your wife love to drink at home. Let’s cook!!!

Ingredients 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


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 degrees 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.

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 herb’s sauce over the steaks and salads. Enjoy with a smile on her face.

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 colour well done and a bit hard when feeling it.