PREP TIME: 10 MINUTES
COOK TIME: 15-20 MINUTES
RECIPE BY: Michael Van de Elzen
- 1kg piece of Beef Scotch
- 50gm dijion mustard
- 1/2 jar Mike’s Awesome Rub (or any American style rub)
- 250ml grapeseed oil
- 1 egg yolk
- 4 tbsp pickled gherkin juice
- 1 tsp dijion mustard
- Pinch of salt
- ½ red onion, peeled and sliced thin
- 4 cups shredded green cabbage
- Juice of one lemon
- 1 tbsp chopped fennel
- 1 cucumber, peeled and diced
- Pinch salt
- 4 tbsp mayonnaise
Pre-heat the oven to 200°C.
To make the mayonnaise, place the, egg yolk, gherkin juice, mustard and salt into a bowl or food processor and whisk on high whilst slowly pouring in the oil. Check the seasoning.
Combine the slaw ingredients and set aside.
To cook the scotch, firstly start by heating a large cast pan or BBQ flat plate. Take your whole scotch and cut it to the desired size. Season the scotch with salt and pepper and quickly sear on the hot plate either side until well coloured.
Remove and brush with Dijion mustard, then sprinkle over a good amount of meat rub. Place onto an oven tray and fire it into the oven tocook. Cook for approx. 15-20 minutes or to your desired doneness.
Test with a meat probe to 54-56°C.
Remove and allow to rest before slicing, serve with the slaw.