A juicy steak is served with a crème fraîche & crushed black peppercorn sauce. Accompanied by creamy butternut mash and a fresh artichoke & sunflower seed salad, this dish is a sophisticated and flavourful meal perfect for a special occasion. C’est magnifique, Chef!
Savanna’s French Beef Au Poivre
Savanna’s French Beef Au Poivre
with butternut mash & sunflower seeds
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Artichokes Hearts
- Beef
- Beef Stock
- Butternut
- Creme Fraiche
- Crushed Black Pepper
- Free-Range Beef Rump
- NOMU Roast Rub
- Salad Leaves
- Sunflower Seeds
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Sugar/Sweetener/Honey (optional)
- Butter
MASH
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When the butternut has 10 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the rump until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SAUCE
Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. Once melted, stir in the crushed black pepper, the beef stock, and 50ml of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), and cover.
SALAD
In a bowl, combine the shredded salad leaves, the chopped artichokes, ½ the toasted sunflower seeds, the vinegar, a drizzle of olive oil, and seasoning.
YUM!
Plate up the steak slices drizzled with the pepper sauce. Serve with the mash and the fresh salad. Sprinkle over the remaining seeds. Time to dine, Chef!
Butternut - 250g
Sunflower Seeds - 10g
Free-range Beef Rump - 160g
NOMU Roast Rub - 7,5ml
Crushed Black Pepper - 2,5ml
Beef Stock - 5ml
Crème Fraîche - 15ml
Salad Leaves - 20g
Artichokes Hearts - 25g
White Wine Vinegar - 10ml
MASH
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When the butternut has 10 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the rump until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SAUCE
Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. Once melted, stir in the crushed black pepper, the beef stock, and 100ml of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), and cover.
SALAD
In a bowl, combine the shredded salad leaves, the chopped artichokes, ½ the toasted sunflower seeds, the vinegar, a drizzle of olive oil, and seasoning.
YUM!
Plate up the steak slices drizzled with the pepper sauce. Serve with the mash and the fresh salad. Sprinkle over the remaining seeds. Time to dine, Chef!
Butternut - 500g
Sunflower Seeds - 20g
Free-range Beef Rump - 320g
NOMU Roast Rub - 15ml
Crushed Black Pepper - 5ml
Beef Stock - 10ml
Crème Fraîche - 30ml
Salad Leaves - 40g
Artichokes Hearts - 50g
White Wine Vinegar - 20ml
MASH
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When the butternut has 10 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the rump until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SAUCE
Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. Once melted, stir in the crushed black pepper, the beef stock, and 150ml of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), and cover.
SALAD
In a bowl, combine the shredded salad leaves, the chopped artichokes, ½ the toasted sunflower seeds, the vinegar, a drizzle of olive oil, and seasoning.
YUM!
Plate up the steak slices drizzled with the pepper sauce. Serve with the mash and the fresh salad. Sprinkle over the remaining seeds. Time to dine, Chef!
Butternut - 750g
Sunflower Seeds - 30g
Free-range Beef Rump - 480g
NOMU Roast Rub - 22,5ml
Crushed Black Pepper - 7,5ml
Beef Stock - 15ml
Crème Fraîche - 45ml
Salad Leaves - 60g
Artichokes Hearts - 75g
White Wine Vinegar - 30ml
MASH
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When the butternut has 10 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the rump until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SAUCE
Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. Once melted, stir in the crushed black pepper, the beef stock, and 200ml of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), and cover.
SALAD
In a bowl, combine the shredded salad leaves, the chopped artichokes, ½ the toasted sunflower seeds, the vinegar, a drizzle of olive oil, and seasoning.
YUM!
Plate up the steak slices drizzled with the pepper sauce. Serve with the mash and the fresh salad. Sprinkle over the remaining seeds. Time to dine, Chef!
Butternut - 1kg
Sunflower Seeds - 40g
Free-range Beef Rump - 640g
NOMU Roast Rub - 30ml
Crushed Black Pepper - 10ml
Beef Stock - 20ml
Crème Fraîche - 60ml
Salad Leaves - 80g
Artichokes Hearts - 100g
White Wine Vinegar - 40ml
Woolies Products in this dish
