What are the main ingredients in Almond-Crusted Rump?

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

What is the nutritional information of Almond-Crusted Rump?

Calories: 634, Carbs: 41 grams, Fat: grams, Protein: 45.1 grams, Sugar: 8.1 grams, Salt: 451 grams

How do I prepare Almond-Crusted Rump?

FRESH ELEMENTS: Just before serving, toss the rinsed green leaves together with the marinated baby tomatoes. Add another drizzle of olive oil and more seasoning, if necessary. DELISH DINS!: Plate the butternut chunks and tangy salad alongside the slices of almond and mustard-crusted rump. Garnish with a lemon wedge and drizzle over the homemade gremolata. Beautiful and bountiful! THOSE WONDROUS CHUNKS: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. MAKE THE GREMOLATA: Place the chopped parsley, the juice of 2 lemon wedges, the grated garlic, some lemon zest, and 3 tsps of olive oil in a bowl. Mix until fully combined. In a separate bowl, place the quartered baby tomatoes with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Toss to coat and set aside to marinate. RUMP WITH A DIJON CRUNCH: Place the ground almonds on a plate with some seasoning. When the butternut chunks are halfway, pat the steaks dry with some paper towel. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, fry each side for 2-3 minutes until browned but not cooked through. Remove from the pan, smear the mustard on both sides and coat with ground almond. Place the coated rump on a greased roasting tray and pop in the oven to roast for 4-5 minutes until cooked through to your preference. (The time this takes will depend on the thickness of the steak.) Remove from the oven and rest for 5 minutes before slicing and lightly seasoning.

What should be prepared from my kitchen to make Almond-Crusted Rump?

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

Almond-Crusted Rump

The rump with a Dijon crunch! Flavoursome steak baked in a Dijon mustard and ground almond crust. With sides of a tomato and rocket salad, parsley-packed gremolata, and of course, roast butternut chunks. A new twist on a timeless combo.

Almond-Crusted Rump

with mustard, butternut chunks & gremolata

Hands on Time: 20 - 35 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Beef
Butternut
Dijon Mustard
Free-range Beef Rump Steak
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Leaves
Ground Almonds
Lemon
Lemons

From your kitchen:

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

Serves 1

THOSE WONDROUS CHUNKS
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
MAKE THE GREMOLATA
Place the chopped parsley, the juice of 1 lemon wedge, the grated garlic, some lemon zest, and 2 tsps of olive oil in a bowl. Mix until fully combined. In a separate bowl, place the quartered baby tomatoes with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Toss to coat and set aside to marinate.
RUMP WITH A DIJON CRUNCH
Place the ground almonds on a plate with some seasoning. When the butternut chunks are halfway, pat the steak dry with some paper towel. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, fry each side for 2-3 minutes until browned but not cooked through. Remove from the pan, smear the mustard on both sides and coat with ground almond. Place the coated rump on a greased roasting tray and pop in the oven to roast for 4-5 minutes until cooked through to your preference. (The time this takes will depend on the thickness of the steak.) Remove from the oven and rest for 5 minutes before slicing and lightly seasoning.
FRESH ELEMENTS
Just before serving, toss the rinsed green leaves together with the marinated baby tomatoes. Add another drizzle of olive oil and more seasoning, if necessary.
DELISH DINS!
Plate the butternut chunks and tangy salad alongside the slices of almond and mustard-crusted rump. Garnish with a lemon wedge and drizzle over the homemade gremolata. Beautiful and bountiful!

Butternut - 250g
Fresh Parsley - 4g
Lemon - 1
Garlic Clove - 1
Baby Tomatoes - 100g
Ground Almonds - 30ml
Free-range Beef Rump Steak - 160g
Dijon Mustard - 15ml
Green Leaves - 20g

Download the Recipe

Serves 2

THOSE WONDROUS CHUNKS
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MAKE THE GREMOLATA
Place the chopped parsley, the juice of 2 lemon wedges, the grated garlic, some lemon zest, and 3 tsps of olive oil in a bowl. Mix until fully combined. In a separate bowl, place the quartered baby tomatoes with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Toss to coat and set aside to marinate.
RUMP WITH A DIJON CRUNCH
Place the ground almonds on a plate with some seasoning. When the butternut chunks are halfway, pat the steaks dry with some paper towel. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, fry each side for 2-3 minutes until browned but not cooked through. Remove from the pan, smear the mustard on both sides and coat with ground almond. Place the coated rump on a greased roasting tray and pop in the oven to roast for 4-5 minutes until cooked through to your preference. (The time this takes will depend on the thickness of the steak.) Remove from the oven and rest for 5 minutes before slicing and lightly seasoning.
FRESH ELEMENTS
Just before serving, toss the rinsed green leaves together with the marinated baby tomatoes. Add another drizzle of olive oil and more seasoning, if necessary.
DELISH DINS!
Plate the butternut chunks and tangy salad alongside the slices of almond and mustard-crusted rump. Garnish with a lemon wedge and drizzle over the homemade gremolata. Beautiful and bountiful!

Butternut - 500g
Fresh Parsley - 8g
Lemon - 1
Garlic Clove - 1
Baby Tomatoes - 200g
Ground Almonds - 60ml
Free-range Beef Rump Steak - 320g
Dijon Mustard - 30ml
Green Leaves - 40g

Download the Recipe

Serves 3

THOSE WONDROUS CHUNKS
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MAKE THE GREMOLATA
Place the chopped parsley, the juice of 3 lemon wedges, the grated garlic, some lemon zest, and 1 tbsp of olive oil in a bowl. Mix until fully combined. In a separate bowl, place the quartered baby tomatoes with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Toss to coat and set aside to marinate.
RUMP WITH A DIJON CRUNCH
Place the ground almonds on a plate with some seasoning. When the butternut chunks are halfway, pat the steaks dry with some paper towel. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, fry each side for 2-3 minutes until browned but not cooked through. Remove from the pan, smear the mustard on both sides and coat with ground almond. Place the coated rump on a greased roasting tray and pop in the oven to roast for 5-6 minutes until cooked through to your preference. (The time this takes will depend on the thickness of the steak.) Remove from the oven and rest for 5 minutes before slicing and lightly seasoning.
FRESH ELEMENTS
Just before serving, toss the rinsed green leaves together with the marinated baby tomatoes. Add another drizzle of olive oil and more seasoning, if necessary.
DELISH DINS!
Plate the butternut chunks and tangy salad alongside the slices of almond and mustard-crusted rump. Garnish with a lemon wedge and drizzle over the homemade gremolata. Beautiful and bountiful!

Butternut - 750g
Fresh Parsley - 10g
Lemons - 2
Garlic Cloves - 2
Baby Tomatoes - 300g
Ground Almonds - 90ml
Free-range Beef Rump Steak - 480g
Dijon Mustard - 45ml
Green Leaves - 60g

Download the Recipe

Serves 4

THOSE WONDROUS CHUNKS
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
MAKE THE GREMOLATA
Place the chopped parsley, the juice of 4 lemon wedges, the grated garlic, some lemon zest, and 2 tbsps of olive oil in a bowl. Mix until fully combined. In a separate bowl, place the quartered baby tomatoes with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Toss to coat and set aside to marinate.
RUMP WITH A DIJON CRUNCH
Place the ground almonds on a plate with some seasoning. When the butternut chunks are halfway, pat the steaks dry with some paper towel. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, fry each side for 2-3 minutes until browned but not cooked through. Remove from the pan, smear the mustard on both sides and coat with ground almond. Place the coated rump on a greased roasting tray and pop in the oven to roast for 5-6 minutes until cooked through to your preference. (The time this takes will depend on the thickness of the steak.) Remove from the oven and rest for 5 minutes before slicing and lightly seasoning.
FRESH ELEMENTS
Just before serving, toss the rinsed green leaves together with the marinated baby tomatoes. Add another drizzle of olive oil and more seasoning, if necessary.
DELISH DINS!
Plate the butternut chunks and tangy salad alongside the slices of almond and mustard-crusted rump. Garnish with a lemon wedge and drizzle over the homemade gremolata. Beautiful and bountiful!