Tender beef rump is the star of this dish! It is complemented by nutty barley loaded with fresh cucumber, sprinkled with herb-crusted feta, and served with honeyed baby carrots & crunchy almonds.
Honeyed Baby Carrots & Beef Rump
Honeyed Baby Carrots & Beef Rump
with herb-crusted feta & a pearl barley salad
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Almonds
- Baby Carrots
- Balsamic Vinegar
- Beef
- Beef Rump
- Cucumber
- Danish-style Feta
- Honey
- Mixed Herbs
- NOMU Roast Rub
- Pearled Barley
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
BARLEY
Place the pearled barley in a pot with 250ml [500ml]|#7DA0D7 of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 30-35 minutes (stirring occasionally). Drain and cover.
PREP
Finely chop the mixed herbs and place ¾ in a bowl. Add the feta to the bowl and toss until coated in the herbs. Set aside.
CARROTS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 5-6 minutes.
Almonds & HONEY
Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 3-5 minutes (shifting occasionally). In the final minute, add ½ the Almonds. Remove from the heat and toss through the honey. Season and cover to keep warm.
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.
SALAD
In a bowl, combine the barley, the Cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil.
TIME TO DINE!
Plate up the barley salad and side with the rump slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining Honey sauce. Sprinkle over the herb-crusted feta. There you have it, Chef!
BARLEY
Place the pearled barley in a pot with 250ml [500ml]|#7DA0D7 of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 30-35 minutes (stirring occasionally). Drain and cover.
PREP
Finely chop the mixed herbs and place ¾ in a bowl. Add the feta to the bowl and toss until coated in the herbs. Set aside.
CARROTS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 5-6 minutes.
Almonds & HONEY
Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 3-5 minutes (shifting occasionally). In the final minute, add ½ the Almonds. Remove from the heat and toss through the honey. Season and cover to keep warm.
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.
SALAD
In a bowl, combine the barley, the Cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil.
TIME TO DINE!
Plate up the barley salad and side with the rump slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining Honey sauce. Sprinkle over the herb-crusted feta. There you have it, Chef!
BARLEY
Place the pearled barley in a pot with 750ml [1L]|#7DA0D7 of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 35-40 minutes (stirring occasionally). Drain and cover.
PREP
Finely chop the mixed herbs and place ¾ in a bowl. Add the feta to the bowl and toss until coated in the herbs. Set aside.
CARROTS
Place a large pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 6-7 minutes.
Almonds & HONEY
Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 4-6 minutes (shifting occasionally). In the final minute, add ½ the Almonds. Remove from the heat and toss through the honey. Season and cover to keep warm.
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.
SALAD
In a bowl, combine the barley, the Cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil.
TIME TO DINE!
Plate up the barley salad and side with the rump slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining Honey sauce. Sprinkle over the herb-crusted feta. There you have it, Chef!
BARLEY
Place the pearled barley in a pot with 750ml [1L]|#7DA0D7 of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 35-40 minutes (stirring occasionally). Drain and cover.
PREP
Finely chop the mixed herbs and place ¾ in a bowl. Add the feta to the bowl and toss until coated in the herbs. Set aside.
CARROTS
Place a large pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 6-7 minutes.
Almonds & HONEY
Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 4-6 minutes (shifting occasionally). In the final minute, add ½ the Almonds. Remove from the heat and toss through the honey. Season and cover to keep warm.
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.
SALAD
In a bowl, combine the barley, the Cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil.
TIME TO DINE!
Plate up the barley salad and side with the rump slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining Honey sauce. Sprinkle over the herb-crusted feta. There you have it, Chef!
Frequently Asked Questions
What is the preparation time for Honeyed Baby Carrots & Beef Rump?
The preparation time for Honeyed Baby Carrots & Beef Rump with herb-crusted feta & a pearl barley salad is between 25 and 40 minutes.
What is the total time required to make Honeyed Baby Carrots & Beef Rump with herb-crusted feta & a pearl barley salad?
The total time required to make Honeyed Baby Carrots & Beef Rump with herb-crusted feta & a pearl barley salad is between 45 and 60 minutes.
How many servings does Honeyed Baby Carrots & Beef Rump provide?
4 servings
What are the main ingredients in Honeyed Baby Carrots & Beef Rump?
Almonds, Baby Carrots, Balsamic Vinegar, Beef, Beef Rump, Cucumber, Danish-style Feta, Honey, Mixed Herbs, NOMU Roast Rub, Pearled Barley
What is the nutritional information of Honeyed Baby Carrots & Beef Rump?
Calories: 907, Carbs: 90 grams, Fat: grams, Protein: 52.1 grams, Sugar: 26.6 grams, Salt: 682 grams
How do I prepare Honeyed Baby Carrots & Beef Rump?
SALAD: In a bowl, combine the barley, the cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil. CARROTS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 5-6 minutes. PREP: Finely chop the mixed herbs and place ¾ in a bowl. Add the feta to the bowl and toss until coated in the herbs. Set aside. TIME TO DINE!: Plate up the barley salad and side with the rump slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining honey sauce. Sprinkle over the herb-crusted feta. There you have it, Chef! 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. BARLEY: Place the pearled barley in a pot with 250ml [500ml]|#7DA0D7 of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 30-35 minutes (stirring occasionally). Drain and cover. ALMONDS & HONEY: Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 3-5 minutes (shifting occasionally). In the final minute, add ½ the almonds. Remove from the heat and toss through the honey. Season and cover to keep warm.
What should be prepared from my kitchen to make Honeyed Baby Carrots & Beef Rump?
Almonds, Baby Carrots, Balsamic Vinegar, Beef, Beef Rump, Cucumber, Danish-style Feta, Honey, Mixed Herbs, NOMU Roast Rub, Pearled Barley
How many calories does Honeyed Baby Carrots & Beef Rump have?
907 calories
How much fat content does Honeyed Baby Carrots & Beef Rump have?
grams
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