Beef, butternut, and a brilliant honey-mustard sauce! Soon you will be plating up this delicious dinner of butter-basted beef rump, nestled next to oven roasted butternut wedges, and elevated with NOMU Rub spice. A drizzle of honey-mustard sauce, a zesty radish salad, with crunches of pumpkin seeds, and your highlight of the day is about to begin, Chef!
Beef Rump & Honey-Mustard Sauce
Beef Rump & Honey-Mustard Sauce
with pumpkin seeds & a radish salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Butternut
- Free-Range Beef Rump
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Honey-Mustard Sauce
- NOMU Roast Rub
- Onion
- Onions
- Pumpkin Seeds
- Radish
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the Butternut wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
RUMP
When the roast has 10-15 minutes to go, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSTARD SAUCE
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat and stir through the honey-mustard sauce. Loosen with a splash of warm water (if necessary). Season and cover.
QUICK SALAD
In a salad bowl, combine the sliced Radish, the rinsed green leaves, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the Beef rump slices, side with the Butternut wedges, and drizzle over the mustard sauce. Serve with the fresh salad and sprinkle over the toasted seeds. You're a natural Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
RUMP
When the roast has 10-15 minutes to go, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSTARD SAUCE
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat and stir through the honey-mustard sauce. Loosen with a splash of warm water (if necessary). Season and cover.
QUICK SALAD
In a salad bowl, combine the sliced Radish, the rinsed green leaves, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the Beef rump slices, side with the Butternut wedges, and drizzle over the mustard sauce. Serve with the fresh salad and sprinkle over the toasted seeds. You're a natural Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
RUMP
When the roast has 10-15 minutes to go, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSTARD SAUCE
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat and stir through the honey-mustard sauce. Loosen with a splash of warm water (if necessary). Season and cover.
QUICK SALAD
In a salad bowl, combine the sliced Radish, the rinsed green leaves, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the Beef rump slices, side with the Butternut wedges, and drizzle over the mustard sauce. Serve with the fresh salad and sprinkle over the toasted seeds. You're a natural Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
RUMP
When the roast has 10-15 minutes to go, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSTARD SAUCE
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat and stir through the honey-mustard sauce. Loosen with a splash of warm water (if necessary). Season and cover.
QUICK SALAD
In a salad bowl, combine the sliced Radish, the rinsed green leaves, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the Beef rump slices, side with the Butternut wedges, and drizzle over the mustard sauce. Serve with the fresh salad and sprinkle over the toasted seeds. You're a natural Chef!
Frequently Asked Questions
What is the preparation time for Beef Rump & Honey-Mustard Sauce?
The preparation time for Beef Rump & Honey-Mustard Sauce with pumpkin seeds & a radish salad is between 25 and 40 minutes.
What is the total time required to make Beef Rump & Honey-Mustard Sauce with pumpkin seeds & a radish salad?
The total time required to make Beef Rump & Honey-Mustard Sauce with pumpkin seeds & a radish salad is between 40 and 55 minutes.
How many servings does Beef Rump & Honey-Mustard Sauce provide?
4 servings
What are the main ingredients in Beef Rump & Honey-Mustard Sauce?
Beef, Butternut, Free-Range Beef Rump, Garlic Clove, Garlic Cloves, Green Leaves, Honey-Mustard Sauce, NOMU Roast Rub, Onion, Onions, Pumpkin Seeds, Radish
What is the nutritional information of Beef Rump & Honey-Mustard Sauce?
Calories: 733, Carbs: 64 grams, Fat: grams, Protein: 48.3 grams, Sugar: 20.2 grams, Salt: 826 grams
How do I prepare Beef Rump & Honey-Mustard Sauce?
MUSTARD SAUCE: Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat and stir through the honey-mustard sauce. Loosen with a splash of warm water (if necessary). Season and cover. DINNER IS READY: Plate up the beef rump slices, side with the butternut wedges, and drizzle over the mustard sauce. Serve with the fresh salad and sprinkle over the toasted seeds. You're a natural Chef! QUICK SALAD: In a salad bowl, combine the sliced radish, the rinsed green leaves, a drizzle of olive oil, and seasoning. ROAST: Preheat the oven to 200°C. Spread the butternut wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). TOAST: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. RUMP: When the roast has 10-15 minutes to go, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Beef Rump & Honey-Mustard Sauce?
Beef, Butternut, Free-Range Beef Rump, Garlic Clove, Garlic Cloves, Green Leaves, Honey-Mustard Sauce, NOMU Roast Rub, Onion, Onions, Pumpkin Seeds, Radish
How many calories does Beef Rump & Honey-Mustard Sauce have?
733 calories
How much fat content does Beef Rump & Honey-Mustard Sauce have?
grams
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