What are the main ingredients in Dazzling Beef Rump?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Dazzling Beef Rump?

Calories: 630, Carbs: 56 grams, Fat: grams, Protein: 45.5 grams, Sugar: 17.6 grams, Salt: 1211 grams

How do I prepare Dazzling Beef Rump?

BUTTER UP YOUR RUMP: Combine the softened butter with the grated garlic. Pat the steak dry with paper towel and coat in oil. Return the pan to a medium-high heat. When hot, sear the steak fat-side down for 2-3 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final minute, baste with the garlic butter. Remove the steak from the pan and set aside to rest for 5 minutes. Pour out ½ of the garlic butter juices and set aside for serving, leaving the remaining juices in the pan. RAZZLE-DAZZLE DINNER: Make a bed of sautéed spinach, lay the tender slices of rump on top, and drizzle over the reserved garlic butter juices to taste. Side with the spicy wedges and crunchy salad. Finally, garnish with the toasted pumpkin seeds. Look at you go, Chef! TIME TO TIE THINGS UP: Return the pan to a medium-high heat. Sauté the shredded spinach for 4-5 minutes until wilted and coated in juices. Remove the pan from the heat on completion. Place the rinsed green leaves and sliced radish in a bowl. Toss through the dressing to taste until coated. Thinly slice the steak and season. LITTLE GREEN SEEDS: Place a nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. START THE WEDGES: Preheat the oven to 200°C. Weigh out 40g of butter and set aside to come to room temperature. Spread out the potato wedges on a roasting tray. Coat in oil, a little seasoning, and the Cajun Rub to taste. Roast in the hot oven for 30-35 minutes. YOU’RE HALFWAY!: When the potatoes reaches the halfway mark, give them a shift and sprinkle over the chipotle chilli flakes to taste. Return to the oven for the remaining roasting time until cooked through and crisping up. For the dressing, whisk together the honey, 20ml of olive oil, and the juice of 1 lemon wedge. Season to taste and set aside for step 5.

What should be prepared from my kitchen to make Dazzling Beef Rump?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Dazzling Beef Rump

Name: Dazzling Beef Rump
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

A steak-and-wedges combo is hard to outdo, but this snazzy rendition is extra fine! Sumptuous garlic butter rump, potato wedges roasted in Cajun spice, sautéed spinach, and a crisp salad coated in a honey and lemon dressing.

Dazzling Beef Rump

with a garlic butter basting & Cajun potato wedges

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Free-Range Beef Rump
Garlic Clove
Garlic Cloves
Green Leaves
Honey
Lemon
NOMU Cajun Rub
NOMU Chipotle Flakes
Potato
Pumpkin Seeds
Radish
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

START THE WEDGES
Preheat the oven to 200°C. Weigh out 20g of butter and set aside to come to room temperature. Spread out the potato wedges on a roasting tray. Coat in oil, a little seasoning, and the Cajun Rub to taste. Roast in the hot oven for 30-35 minutes.
LITTLE GREEN SEEDS
Place a nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
YOU’RE HALFWAY!
When the potatoes reaches the halfway mark, give them a shift and sprinkle over the chipotle chilli flakes to taste. Return to the oven for the remaining roasting time until cooked through and crisping up. For the dressing, whisk together the honey, 10ml of olive oil, and the juice of 1 lemon wedge. Season to taste and set aside for step 5.
BUTTER UP YOUR RUMP
Combine the softened butter with the grated garlic. Pat the steak dry with paper towel and coat in oil. Return the pan to a medium-high heat. When hot, sear the steak fat-side down for 2-3 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final minute, baste with the garlic butter. Remove the steak from the pan and set aside to rest for 5 minutes. Pour out ½ of the garlic butter juices and set aside for serving, leaving the remaining juices in the pan.
TIME TO TIE THINGS UP
Return the pan to a medium-high heat. Sauté the shredded spinach for 3-4 minutes until wilted and coated in juices. Remove the pan from the heat on completion. Place the rinsed green leaves and sliced radish in a bowl. Toss through the dressing to taste until coated. Thinly slice the steak and season.
RAZZLE-DAZZLE DINNER
Make a bed of sautéed spinach, lay the tender slices of rump on top, and drizzle over the reserved garlic butter juices to taste. Side with the spicy wedges and crunchy salad. Finally, garnish with the toasted pumpkin seeds. Look at you go, Chef!

Potato - 200g
NOMU Cajun Rub - 5ml
Pumpkin Seeds - 10g
NOMU Chipotle Flakes - 5ml
Honey - 10ml
Lemon - 1
Garlic Clove - 1
Free-range Beef Rump - 160g
Spinach - 100g
Green Leaves - 20g
Radish - 20g

Download the Recipe

Serves 2

START THE WEDGES
Preheat the oven to 200°C. Weigh out 40g of butter and set aside to come to room temperature. Spread out the potato wedges on a roasting tray. Coat in oil, a little seasoning, and the Cajun Rub to taste. Roast in the hot oven for 30-35 minutes.
LITTLE GREEN SEEDS
Place a nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
YOU’RE HALFWAY!
When the potatoes reaches the halfway mark, give them a shift and sprinkle over the chipotle chilli flakes to taste. Return to the oven for the remaining roasting time until cooked through and crisping up. For the dressing, whisk together the honey, 20ml of olive oil, and the juice of 1 lemon wedge. Season to taste and set aside for step 5.
BUTTER UP YOUR RUMP
Combine the softened butter with the grated garlic. Pat the steak dry with paper towel and coat in oil. Return the pan to a medium-high heat. When hot, sear the steak fat-side down for 2-3 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final minute, baste with the garlic butter. Remove the steak from the pan and set aside to rest for 5 minutes. Pour out ½ of the garlic butter juices and set aside for serving, leaving the remaining juices in the pan.
TIME TO TIE THINGS UP
Return the pan to a medium-high heat. Sauté the shredded spinach for 4-5 minutes until wilted and coated in juices. Remove the pan from the heat on completion. Place the rinsed green leaves and sliced radish in a bowl. Toss through the dressing to taste until coated. Thinly slice the steak and season.
RAZZLE-DAZZLE DINNER
Make a bed of sautéed spinach, lay the tender slices of rump on top, and drizzle over the reserved garlic butter juices to taste. Side with the spicy wedges and crunchy salad. Finally, garnish with the toasted pumpkin seeds. Look at you go, Chef!

Potato - 400g
NOMU Cajun Rub - 10ml
Pumpkin Seeds - 20g
NOMU Chipotle Flakes - 10ml
Honey - 20ml
Lemon - 1
Garlic Cloves - 2
Free-range Beef Rump - 320g
Spinach - 200g
Green Leaves - 40g
Radish - 40g

Download the Recipe

Serves 3

START THE WEDGES
Preheat the oven to 200°C. Weigh out 50g of butter and set aside to come to room temperature. Spread out the potato wedges on a roasting tray. Coat in oil, a little seasoning, and the Cajun Rub to taste. Roast in the hot oven for 30-35 minutes.
LITTLE GREEN SEEDS
Place a large, nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
YOU’RE HALFWAY!
When the potatoes reaches the halfway mark, give them a shift and sprinkle over the chipotle chilli flakes to taste. Return to the oven for the remaining roasting time until cooked through and crisping up. For the dressing, whisk together the honey, 30ml of olive oil, and the juice of 2 lemon wedge. Season to taste and set aside for step 5.
BUTTER UP YOUR RUMP
Combine the softened butter with the grated garlic. Pat the steak dry with paper towel and coat in oil. Return the pan to a medium-high heat. When hot, sear the steak fat-side down for 2-3 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final minute, baste with the garlic butter. Remove the steak from the pan and set aside to rest for 5 minutes. Pour out ½ of the garlic butter juices and set aside for serving, leaving the remaining juices in the pan.
TIME TO TIE THINGS UP
Return the pan to a medium-high heat. Sauté the shredded spinach for 5-6 minutes until wilted and coated in juices. Remove the pan from the heat on completion. Place the rinsed green leaves and sliced radish in a bowl. Toss through the dressing to taste until coated. Thinly slice the steak and season.
RAZZLE-DAZZLE DINNER
Make a bed of sautéed spinach, lay the tender slices of rump on top, and drizzle over the reserved garlic butter juices to taste. Side with the spicy wedges and crunchy salad. Finally, garnish with the toasted pumpkin seeds. Look at you go, Chef!

Potato - 600g
NOMU Cajun Rub - 15ml
Pumpkin Seeds - 30g
NOMU Chipotle Flakes - 15ml
Honey - 30ml
Lemon - 1
Garlic Cloves - 3
Free-range Beef Rump - 480g
Spinach - 300g
Green Leaves - 60g
Radish - 60g

Download the Recipe

Serves 4

START THE WEDGES
Preheat the oven to 200°C. Weigh out 60g of butter and set aside to come to room temperature. Spread out the potato wedges on a roasting tray. Coat in oil, a little seasoning, and the Cajun Rub to taste. Roast in the hot oven for 35-40 minutes.
LITTLE GREEN SEEDS
Place a large, nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
YOU’RE HALFWAY!
When the potatoes reaches the halfway mark, give them a shift and sprinkle over the chipotle chilli flakes to taste. Return to the oven for the remaining roasting time until cooked through and crisping up. For the dressing, whisk together the honey, 40ml of olive oil, and the juice of 2 lemon wedges. Season to taste and set aside for step 5.
BUTTER UP YOUR RUMP
Combine the softened butter with the grated garlic. Pat the steaks dry with paper towel and coat in oil. Return the pan to a medium-high heat. When hot, sear the steaks fat-side down for 2-3 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) In the final minute, baste with the garlic butter. Remove the steaks from the pan and set aside to rest for 5 minutes. Pour out ½ of the garlic butter juices and set aside for serving, leaving the remaining juices in the pan.
TIME TO TIE THINGS UP
Return the pan to a medium-high heat. Sauté the shredded spinach for 5-6 minutes until wilted and coated in juices. Remove the pan from the heat on completion. Place the rinsed green leaves and sliced radish in a bowl. Toss through the dressing to taste until coated. Thinly slice the steaks and season.
RAZZLE-DAZZLE DINNER
Make a bed of sautéed spinach, lay the tender slices of rump on top, and drizzle over the reserved garlic butter juices to taste. Side with the spicy wedges and crunchy salad. Finally, garnish with the toasted pumpkin seeds. Look at you go, Chef!