Seared Rump Steak with Cauliflower Puree, Sweetcorn Relish & Pickled Mustard Seeds

This dish brings together a perfectly seared, tender rump steak with a silky cauliflower purée, a fresh and slightly sweet corn relish, and the gentle burst of tangy pickled mustard seeds. It’s an elegant plate suitable for entertaining but simple enough to tackle at home with confidence.

How long will it take?

1 hour

What’s the serving size?

What do I need?

For the Pickled Mustard Seeds

3 tbsp yellow mustard seeds
100 mL apple cider vinegar
100 mL water
1 tbsp sugar
½ tsp salt
Micro herbs (optional), to garnish

For the Cauliflower Puree

1 medium cauliflower, cut into florets
1 small brown onion, diced
2 cloves garlic, sliced
1 tbsp olive oil
250 mL vegetable or chicken stock
50 mL thickened cream
Salt, to taste

For the Sweetcorn Relish

2 cobs corn, kernels removed
1 small red capsicum, finely diced
1 small eschalot, finely chopped
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp sugar
Salt, to taste

For the Steak

4 x 200 g rump steaks
1 tbsp olive oil
Sea salt
Freshly ground black pepper

How do I make it?

Make the Pickled Mustard Seeds by placing mustard seeds in a small saucepan and covering with water. Bring to a simmer and cook for 5 minutes. Drain, then return to the pan with vinegar, 100 mL water, sugar, and salt. Simmer gently for 15 minutes until plump. Remove from heat and set aside to cool.
Prepare Cauliflower Puree by heating olive oil in a saucepan. Add onion and garlic, and saute until softened. Add cauliflower and stock. Cover and simmer for 15 minutes, or until cauliflower is very soft. Add cream and blend with a stick blender until completely smooth. Season with salt.
Make the Sweetcorn Relish next by heating olive oil in a frying pan over medium heat. Add corn, capsicum and eschalot and cook for 5-7 minutes, until vegetables soften slightly but remain bright. Stir in vinegar and sugar. Season to taste and set aside.
Bring steaks to room temperature. Pat steaks dry and rub with olive oil, salt and pepper. Heat a frying pan over high heat until very hot. Sear steaks for 2-3 minutes per side for medium-rare (or adjust to your preference). Rest steaks for 10 minutes, then slice thickly.
Assemble dish by spreading a generous spoonful of Cauliflower Puree onto each plate. Add a scoop of Sweetcorn Relish, then lay sliced steak over the top. Spoon Pickled Mustard Seeds over the steak and garnish with micro herbs.

TOP TIPS

For an even silkier puree, pass it through a fine sieve after blending.
Swap the steak for duck breast, lamb rump, or roasted mushrooms for a vegetarian option.
If you are short on time, you can use store bought pickled mustard seeds or substitute with capers for brightness.
Don’t skip resting the meat. It ensures the juices stay inside the meat for maximum tenderness.