Butternut and beetroot are dressed in thyme and oven roasted to golden perfection. Plated with fresh salad leaves and tender beef rump slices, and finished off with a creamy horseradish drizzle. Simply stunning!
Beef Rump & Horseradish Sauce
Beef Rump & Horseradish Sauce
with roasted butternut & beetroot
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Beetroot
- Butternut
- Creamy Horseradish
- Dried Thyme
- Free-Range Beef Rump
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST VEG
Preheat the oven to 200°C. Spread the butternut and the beetroot pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FRY THE STEAK
When the roast has 8-10 minutes remaining, place a pan over 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.
JUST BEFORE SERVING
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season.
DINNER IS READY
Plate up the rinsed salad leaves and the roast veg, and side with the steak slices. Drizzle the creamy horseradish over it all to finish. Delish, Chef!
Butternut - 250g
Beetroot - 150g
Dried Thyme - 10ml
Free-range Beef Rump - 160g
Creamy Horseradish - 45ml
Salad Leaves - 20g
ROAST VEG
Preheat the oven to 200°C. Spread the butternut and the beetroot pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FRY THE STEAK
When the roast has 8-10 minutes remaining, place a pan over 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.
JUST BEFORE SERVING
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season.
DINNER IS READY
Plate up the rinsed salad leaves and the roast veg, and side with the steak slices. Drizzle the creamy horseradish over it all to finish. Delish, Chef!
Butternut - 500g
Beetroot - 300g
Dried Thyme - 20ml
Free-range Beef Rump - 320g
Creamy Horseradish - 90ml
Salad Leaves - 40g
ROAST VEG
Preheat the oven to 200°C. Spread the butternut and the beetroot pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FRY THE STEAK
When the roast has 8-10 minutes remaining, place a pan over 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.
JUST BEFORE SERVING
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season.
DINNER IS READY
Plate up the rinsed salad leaves and the roast veg, and side with the steak slices. Drizzle the creamy horseradish over it all to finish. Delish, Chef!
Butternut - 750g
Beetroot - 450g
Dried Thyme - 30ml
Free-range Beef Rump - 480g
Creamy Horseradish - 135ml
Salad Leaves - 60g
ROAST VEG
Preheat the oven to 200°C. Spread the butternut and the beetroot pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FRY THE STEAK
When the roast has 8-10 minutes remaining, place a pan over 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.
JUST BEFORE SERVING
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season.
DINNER IS READY
Plate up the rinsed salad leaves and the roast veg, and side with the steak slices. Drizzle the creamy horseradish over it all to finish. Delish, Chef!
Butternut - 1kg
Beetroot - 600g
Dried Thyme - 40ml
Free-Range Beef Rump - 640g
Creamy Horseradish - 185ml
Salad Leaves - 80g
Woolies Products in this dish
