eCook Meal
Beef Rump & Hollandaise Sauce
with sweet potato wedges
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R271.11
for 4 servings · R67.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Walnuts needs 20 gRaw Walnuts 100 g 100 g at R66.99 · 20% of packR13.40
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Miso Paste needs 40 mlMiso Tasty Red Miso Paste 200 g R69.99 · whole pack (size can't be divided)R69.99
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Crème Fraîche needs 100 mlSour Cream 250 ml 250 ml at R38.99 · 40% of packR15.60
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Free-range Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef Rump & Hollandaise Sauce?
The preparation time for Beef Rump & Hollandaise Sauce with sweet potato wedges is between 25 and 40 minutes.
What is the total time required to make Beef Rump & Hollandaise Sauce with sweet potato wedges?
The total time required to make Beef Rump & Hollandaise Sauce with sweet potato wedges is between 40 and 55 minutes.
How many servings does Beef Rump & Hollandaise Sauce provide?
4 servings
What are the main ingredients in Beef Rump & Hollandaise Sauce?
Beef, Beef Rump, Creme Fraiche, Cucumber, Dijon Mustard, Green Leaves, Miso Paste, Sweet Potato, Walnut
What is the nutritional information of Beef Rump & Hollandaise Sauce?
Calories: 631, Carbs: 47 grams, Fat: grams, Protein: 42 grams, Sugar: 17.8 grams, Salt: 724 grams
How do I prepare Beef Rump & Hollandaise Sauce?
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. 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. 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. 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. 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).
What should be prepared from my kitchen to make Beef Rump & Hollandaise Sauce?
Beef, Beef Rump, Creme Fraiche, Cucumber, Dijon Mustard, Green Leaves, Miso Paste, Sweet Potato, Walnut
How many calories does Beef Rump & Hollandaise Sauce have?
631 calories
How much fat content does Beef Rump & Hollandaise Sauce have?
grams