Everyone can do with a bit of truffle in their life. Especially drizzled over super-thin french fries with grated Italian-style cheese and fresh parsley. These complement seared, butter-based beef rump, an artichoke and pecan nut-layered salad, and a homemade aioli. You’ve outdone yourself, Chef!
French Fries & Beef Rump
French Fries & Beef Rump
with a baby tomato and artichoke salad & a quick aioli
Hands on Time: 15 - 40 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Artichoke Quarters
- Baby Tomatoes
- Beef
- Beef Rump
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Mayo
- NOMU Provençal Rub
- Pecan Nuts
- Potato
- Salad Leaves
- Truffle Oil
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BABY TOMATOES
Place a pan over medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes until blistered and charred, 3-4 minutes (shifting occasionally). In the final minute, add a sweetener and seasoning.
TOAST
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
In a bowl, combine the rinsed salad leaves, the blistered baby tomatoes, the chopped artichoke, the toasted pecan nuts, seasoning, and a drizzle of oil. In a separate bowl, combine the mayo, the grated garlic (to taste), and seasoning.
FANCY FRIES
Place a pot or pan over a medium-high heat with enough oil to cover the base. Once the oil is hot, fry the potato matchsticks until slightly golden and crispy, 2-4 minutes. Remove the fries from the hot oil and drain on paper towel. Immediately drizzle over and toss with the truffle oil, grated cheese, chopped parsley, and seasoning.
BEEF RUMP
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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BISTRO DINNER
Pile up some crispy flavour-packed french fries. Side with the steak slices and the tossed salad. Serve with the aioli on the side for dunking. A classic!
Baby Tomatoes - 80g
Pecan Nuts - 10g
Salad Leaves - 20g
Artichoke Quarters - 40g
Mayo - 40ml
Garlic Clove - 1
Potato - 200g
Truffle Oil - 2,5ml
Grated Italian-style Hard Cheese - 20ml
Fresh Parsley - 3g
Beef Rump - 160g
NOMU Provençal Rub - 10ml
BABY TOMATOES
Place a pan over medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes until blistered and charred, 3-4 minutes (shifting occasionally). In the final minute, add a sweetener and seasoning.
TOAST
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
In a bowl, combine the rinsed salad leaves, the blistered baby tomatoes, the chopped artichoke, the toasted pecan nuts, seasoning, and a drizzle of oil. In a separate bowl, combine the mayo, the grated garlic (to taste), and seasoning.
FANCY FRIES
Place a pot or pan over a medium-high heat with enough oil to cover the base. Once the oil is hot, fry the potato matchsticks until slightly golden and crispy, 2-4 minutes. Remove the fries from the hot oil and drain on paper towel. Immediately drizzle over and toss with the truffle oil, grated cheese, chopped parsley, and seasoning.
BEEF RUMP
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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BISTRO DINNER
Pile up some crispy flavour-packed french fries. Side with the steak slices and the tossed salad. Serve with the aioli on the side for dunking. A classic!
Baby Tomatoes - 160g
Pecan Nuts - 20g
Salad Leaves - 40g
Artichoke Quarters - 80g
Mayo - 80ml
Garlic Clove - 1
Potato - 400g
Truffle Oil - 5ml
Grated Italian-style Hard Cheese - 40ml
Fresh Parsley - 5g
Beef Rump - 320g
NOMU Provençal Rub - 20ml
BABY TOMATOES
Place a pan over medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes until blistered and charred, 5-6 minutes (shifting occasionally). In the final minute, add a sweetener and seasoning.
TOAST
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
In a bowl, combine the rinsed salad leaves, the blistered baby tomatoes, the chopped artichoke, the toasted pecan nuts, seasoning, and a drizzle of oil. In a separate bowl, combine the mayo, the grated garlic (to taste), and seasoning.
FANCY FRIES
Place a pot or pan over a medium-high heat with enough oil to cover the base. Once the oil is hot, fry the potato matchsticks until slightly golden and crispy, 2-4 minutes. Remove the fries from the hot oil and drain on paper towel. Immediately drizzle over and toss with the truffle oil, grated cheese, chopped parsley, and seasoning.
BEEF RUMP
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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BISTRO DINNER
Pile up some crispy flavour-packed french fries. Side with the steak slices and the tossed salad. Serve with the aioli on the side for dunking. A classic!
Baby Tomatoes - 240g
Pecan Nuts - 30g
Salad Leaves - 60g
Artichoke Quarters - 120g
Mayo - 125ml
Garlic Cloves - 2
Potato - 600g
Truffle Oil - 7,5ml
Grated Italian-style Hard Cheese - 60ml
Fresh Parsley - 8g
Beef Rump - 480g
NOMU Provençal Rub - 30ml
BABY TOMATOES
Place a pan over medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes until blistered and charred, 5-6 minutes (shifting occasionally). In the final minute, add a sweetener and seasoning.
TOAST
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
In a bowl, combine the rinsed salad leaves, the blistered baby tomatoes, the chopped artichoke, the toasted pecan nuts, seasoning, and a drizzle of oil. In a separate bowl, combine the mayo, the grated garlic (to taste), and seasoning.
FANCY FRIES
Place a pot or pan over a medium-high heat with enough oil to cover the base. Once the oil is hot, fry the potato matchsticks until slightly golden and crispy, 2-4 minutes. Remove the fries from the hot oil and drain on paper towel. Immediately drizzle over and toss with the truffle oil, grated cheese, chopped parsley, and seasoning.
BEEF RUMP
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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BISTRO DINNER
Pile up some crispy flavour-packed french fries. Side with the steak slices and the tossed salad. Serve with the aioli on the side for dunking. A classic!
Baby Tomatoes - 320g
Pecan Nuts - 40g
Salad Leaves - 80g
Artichoke Quarters - 160g
Mayo - 160ml
Garlic Cloves - 2
Potato - 800g
Truffle Oil - 10ml
Grated Italian-style Hard Cheese - 80ml
Fresh Parsley - 10g
Beef Rump - 640g
NOMU Provençal Rub - 40ml
Woolies Products in this dish
