eCook Meal
Beef Rump & Cheats Chilli Hollandaise
with roasted butternut & sunflower seeds
Ever made a sauce from another sauce, Chef? Today you will! Add sriracha sauce to a dijon crème for a spicy, creamy, rich mustard sauce. This is spooned over juicy steak slices and sided with oven roasted butternut & onion wedges. To balance the dish, a refreshing sunflower seed & green leaves salad completes the meal.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When the roast has 10-15 minutes to go, 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.
SAUCE
Return the pan, wiped down, to medium-low heat. Add the dijon crème, the sriracha (to taste), and 2 tbsp of warm water. Mix until combined and warmed through, 1-2 minutes. 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 and set aside.
SOME PREP
In a bowl, combine the rinsed green leaves, the toasted sunflower seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the roasted veg, side with the steak slices, drizzle the sauce over the steak, and serve alongside the fresh salad. Indulge, Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When the roast has 10-15 minutes to go, 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.
SAUCE
Return the pan, wiped down, to medium-low heat. Add the dijon crème, the sriracha (to taste), and 4 tbsp of warm water. Mix until combined and warmed through, 1-2 minutes. 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 and set aside.
SOME PREP
In a bowl, combine the rinsed green leaves, the toasted sunflower seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the roasted veg, side with the steak slices, drizzle the sauce over the steak, and serve alongside the fresh salad. Indulge, Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When the roast has 10-15 minutes to go, 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.
SAUCE
Return the pan, wiped down, to medium-low heat. Add the dijon crème, the sriracha (to taste), and 6 tbsp of warm water. Mix until combined and warmed through, 2-3 minutes. 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 and set aside.
SOME PREP
In a bowl, combine the rinsed green leaves, the toasted sunflower seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the roasted veg, side with the steak slices, drizzle the sauce over the steak, and serve alongside the fresh salad. Indulge, Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When the roast has 10-15 minutes to go, 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.
SAUCE
Return the pan, wiped down, to medium-low heat. Add the dijon crème, the sriracha (to taste), and 8 tbsp of warm water. Mix until combined and warmed through, 2-3 minutes. 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 and set aside.
SOME PREP
In a bowl, combine the rinsed green leaves, the toasted sunflower seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the roasted veg, side with the steak slices, drizzle the sauce over the steak, and serve alongside the fresh salad. Indulge, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R143.84
for 4 servings · R35.96 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sriracha Sauce needs 40 mlTabasco Sriracha Sauce 256 ml 256 ml at R75.99 · 16% of packR11.87
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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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Sunflower Seeds needs 20 gSunflower Seeds 250 g 250 g at R44.99 · 8% of packR3.60
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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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
Not in the Woolies basket — source these elsewhere:
- NOMU One For All Rub
- Dijon Crème
- Onion Medium
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef Rump & Cheats Chilli Hollandaise?
The preparation time for Beef Rump & Cheats Chilli Hollandaise with roasted butternut & sunflower seeds is between 15 and 35 minutes.
What is the total time required to make Beef Rump & Cheats Chilli Hollandaise with roasted butternut & sunflower seeds?
The total time required to make Beef Rump & Cheats Chilli Hollandaise with roasted butternut & sunflower seeds is between 40 and 50 minutes.
How many servings does Beef Rump & Cheats Chilli Hollandaise provide?
4 servings
What are the main ingredients in Beef Rump & Cheats Chilli Hollandaise?
Beef, Beef Rump, Butternut, Dijon Crème, Green Leaves, NOMU One For All Rub, Onion Medium, Sriracha Sauce, Sunflower Seeds
What is the nutritional information of Beef Rump & Cheats Chilli Hollandaise?
Calories: 775, Carbs: 47 grams, Fat: grams, Protein: 44.5 grams, Sugar: 14.4 grams, Salt: 799 grams
How do I prepare Beef Rump & Cheats Chilli Hollandaise?
SAUCE: Return the pan, wiped down, to medium-low heat. Add the dijon crème, the sriracha (to taste), and 4 tbsp of warm water. Mix until combined and warmed through, 1-2 minutes. 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 and set aside. SOME PREP: In a bowl, combine the rinsed green leaves, the toasted sunflower seeds, a drizzle of olive oil, and seasoning. SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). DINNER IS READY: Plate up the roasted veg, side with the steak slices, drizzle the sauce over the steak, and serve alongside the fresh salad. Indulge, Chef! STEAK: When the roast has 10-15 minutes to go, 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.
What should be prepared from my kitchen to make Beef Rump & Cheats Chilli Hollandaise?
Beef, Beef Rump, Butternut, Dijon Crème, Green Leaves, NOMU One For All Rub, Onion Medium, Sriracha Sauce, Sunflower Seeds
How many calories does Beef Rump & Cheats Chilli Hollandaise have?
775 calories
How much fat content does Beef Rump & Cheats Chilli Hollandaise have?
grams