You’ve tried this lipsmacking liquid on eggs benedict for breakfast. What about poured over butter-basted steak slices for dinner, Chef? An added bonus is this miso-infused Hollandaise sauce is much easier to make than the classic recipe. Served with sweet potato wedges and a simple green salad.
Beef Rump & Hollandaise Sauce
Beef Rump & Hollandaise Sauce
with sweet potato wedges
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Creme Fraiche
- Cucumber
- Dijon Mustard
- Free-Range Beef Rump
- Green Leaves
- Miso Paste
- Sweet Potato
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
START WITH SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
WALNUT SALAD
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove and add to a bowl with the rocket, the cucumber, a drizzle of olive oil, and seasoning.
SEARED STEAK
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.
HEAVENLY HOLLANDAISE
Return the pan to low heat. Add the crème frâiche, the mustard, the miso paste (to taste), and 30ml of warm water. Leave to simmer until slightly reduced, 2-3 minutes (stirring occasionally). Remove from the heat and whisk in 15g of butter. If the sauce is too thick for your liking, loosen with a splash of warm water. Season, cover, and set aside.
BEST BRINNER EVER!
Plate up the sliced meat, and spoon over the hollandaise sauce. Serve with the green salad, and the wedges on the side.
Sweet Potato - 250g
Walnuts - 5g
Green Leaves - 20g
Cucumber - 50g
Free-range Beef Rump - 160g
Crème Fraîche - 25ml
Dijon Mustard - 5ml
Miso Paste - 10ml
START WITH SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
WALNUT SALAD
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove and add to a bowl with the rocket, the cucumber, a drizzle of olive oil, and seasoning.
SEARED STEAK
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.
HEAVENLY HOLLANDAISE
Return the pan to low heat. Add the crème frâiche, the mustard, the miso paste (to taste), and 50ml of warm water. Leave to simmer until slightly reduced, 2-3 minutes (stirring occasionally). Remove from the heat and whisk in 30g of butter. If the sauce is too thick for your liking, loosen with a splash of warm water. Season, cover, and set aside.
BEST BRINNER EVER!
Plate up the sliced meat, and spoon over the hollandaise sauce. Serve with the green salad, and the wedges on the side.
Sweet Potato - 500g
Walnuts - 10g
Green Leaves - 40g
Cucumber - 100g
Free-range Beef Rump - 320g
Crème Fraîche - 50ml
Dijon Mustard - 10ml
Miso Paste - 20ml
START WITH SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
WALNUT SALAD
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove and add to a bowl with the rocket, the cucumber, a drizzle of olive oil, and seasoning.
SEARED STEAK
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.
HEAVENLY HOLLANDAISE
Return the pan to low heat. Add the crème frâiche, the mustard, the miso paste (to taste), and 80ml of warm water. Leave to simmer until slightly reduced, 2-3 minutes (stirring occasionally). Remove from the heat and whisk in 45g of butter. If the sauce is too thick for your liking, loosen with a splash of warm water. Season, cover, and set aside.
BEST BRINNER EVER!
Plate up the sliced meat, and spoon over the hollandaise sauce. Serve with the green salad, and the wedges on the side.
Sweet Potato - 750g
Walnuts - 15g
Green Leaves - 60g
Cucumber - 150g
Free-range Beef Rump - 480g
Crème Fraîche - 75ml
Dijon Mustard - 15ml
Miso Paste - 30ml
START WITH SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
WALNUT SALAD
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove and add to a bowl with the rocket, the cucumber, a drizzle of olive oil, and seasoning.
SEARED STEAK
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.
HEAVENLY HOLLANDAISE
Return the pan to low heat. Add the crème frâiche, the mustard, the miso paste (to taste), and 100ml of warm water. Leave to simmer until slightly reduced, 2-3 minutes (stirring occasionally). Remove from the heat and whisk in 60g of butter. If the sauce is too thick for your liking, loosen with a splash of warm water. Season, cover, and set aside.
BEST BRINNER EVER!
Plate up the sliced meat, and spoon over the hollandaise sauce. Serve with the green salad, and the wedges on the side.
Sweet Potato - 1kg
Walnuts - 20g
Green Leaves - 80g
Cucumber - 200g
Free-range Beef Rump - 640g
Crème Fraîche - 100ml
Dijon Mustard - 20ml
Miso Paste - 40ml
Woolies Products in this dish
