Bruschetta with Grilled Steak, Mushrooms and Wild Garlic Mayonnaise
Wild Garlic Mayonnaise
Ingredients
Handful of wild garlic leaves, washed
150ml olive oil or rapeseed oil
2 large eggs
1 teaspoon dijon mustard
1 tablespoon white wine vinegar
salt to taste
Recipe
Bring a pot of water to boil and add the garlic. Cook for 30 seconds then cool down under running water in a sieve. Pat dry on kitchen paper removing as much moisture as possible. Shred and blend with the oil.
Boil the eggs for 3 minutes and cool under running water.
Remove the yolk and place in a jug with the mustard and vinegar.
Blend for a minute then trickle in the wild garlic oil, blending all the time. Check seasoning.
Bruschetta With Grilled Steak & Mushrooms
Ingredients
4 large slices ciabatta or white crusty bread
Olive oil for cooking
4 x 125g rump steak slices
200g mushrooms, sliced thickly
1 onion, peeled and sliced
Recipe
Heat a grill pan and toast the bread.
Place on a board or platter.
Rub the steaks with oil, season with salt and cook for a minute each side. Remove from pan and rest.
Toss the mushrooms in oil to coat and then place on grill pan.
Add the onion and a little more oil. Season with salt and cook until golden.
Add the steak resting juices.
Spread some mayo over the toasted bread and top with the steak and then the mushrooms and onions. Drizzle over the mayo and serve.
