Beef Rump & Emmental Sauce

Name: Beef Rump & Emmental Sauce
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Artichoke Hearts; Beef; Cake Flour; Cucumber; Emmental Cheese; Free-Range Beef Rump; Fresh Parsley; Garlic Clove; Garlic Cloves; Low Fat Fresh Milk; Mushrooms; Panko Breadcrumbs; Red Wine Vinegar; Salad Leaves

This dish is a real treat for the taste buds! Tender beef rump is smothered in a rich emmental sauce, with crispy crumbed mushrooms on the side. A simple cucumber & green leaf salad provides a lovely fresh crunch to the dish. It’s a ten out of ten from us!

Beef Rump & Emmental Sauce

with crumbed mushrooms & a side salad

4.6

38 reviews

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter
Egg/s

Serves 1

YUMMY, CHEESY, SAUCY
Place a saucepan over medium heat with 10g of butter. When the butter starts to foam, add the grated garlic and fry for 30-60 seconds, shifting constantly. Add 5ml of the flour and fry for 1-2 minutes, shifting constantly. Remove the saucepan from the heat, and gradually stir in the milk, making sure there are no lumps. Return the sauce to a medium heat, mix through the grated Emmental Cheese and stir until melted. Loosen with a splash of water and season.
OH CRUMBS!
In a shallow dish, whisk 1 egg. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly) and the other containing the breadcrumbs. One at a time, lightly coat the Mushrooms in the flour first, then in the egg, and lastly in the crumb. Dust off any excess in between coatings.
MUSH-VROOM
Place a deep pan over a medium heat with 1-2cm of oil. When hot, fry the crumbed Mushrooms for 2-3 minutes, flipping halfway, until the crumb is golden. Drain on paper towel and season.
RAISE THE STEAKS
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, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LAST TOUCH!
Reheat the sauce over a medium heat for 1-2 minutes, stirring occasionally. Loosen with a splash of water, if necessary. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice, and seasoning. Toss through the Salad Leaves, the artichoke quarters, and the Cucumber half-moons.
PLATE IT UP
Plate up the steak slices and spoon over some of the emmental sauce. Garnish with the chopped parsley. Side with the crumbed Mushrooms and the dressed salad. Serve with the remaining emmental sauce for dunking. Enjoy, Chef!

Garlic Clove - 1
Cake Flour - 25ml
Low Fat Fresh Milk - 60ml
Emmental Cheese - 30g
Panko Breadcrumbs - 50ml
Mushrooms - 125g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 160g
Red Wine Vinegar - 10ml
Salad Leaves - 20g
Artichoke Hearts - 30g
Cucumber - 50g
Fresh Parsley - 4g

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Serves 2

YUMMY, CHEESY, SAUCY
Place a saucepan over medium heat with 20g of butter. When the butter starts to foam, add the grated garlic and fry for 30-60 seconds, shifting constantly. Add 10ml of the flour and fry for 1-2 minutes, shifting constantly. Remove the saucepan from the heat, and gradually stir in the milk, making sure there are no lumps. Return the sauce to a medium heat, mix through the grated Emmental Cheese and stir until melted. Loosen with a splash of water and season.
OH CRUMBS!
In a shallow dish, whisk 1 egg. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly) and the other containing the breadcrumbs. One at a time, lightly coat the Mushrooms in the flour first, then in the egg, and lastly in the crumb. Dust off any excess in between coatings.
MUSH-VROOM
Place a deep pan over a medium heat with 1-2cm of oil. When hot, fry the crumbed Mushrooms for 2-3 minutes, flipping halfway, until the crumb is golden. Drain on paper towel and season.
RAISE THE STEAKS
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, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LAST TOUCH!
Reheat the sauce over a medium heat for 1-2 minutes, stirring occasionally. Loosen with a splash of water, if necessary. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice, and seasoning. Toss through the Salad Leaves, the artichoke quarters, and the Cucumber half-moons.
PLATE IT UP
Plate up the steak slices and spoon over some of the emmental sauce. Garnish with the chopped parsley. Side with the crumbed Mushrooms and the dressed salad. Serve with the remaining emmental sauce for dunking. Enjoy, Chef!

Garlic Cloves - 2
Cake Flour - 50ml
Low Fat Fresh Milk - 125ml
Emmental Cheese - 60g
Panko Breadcrumbs - 100ml
Mushrooms - 250g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 320g
Red Wine Vinegar - 20ml
Salad Leaves - 40g
Artichoke Hearts - 60g
Cucumber - 100g
Fresh Parsley - 8g

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Serves 3

YUMMY, CHEESY, SAUCY
Place a saucepan over medium heat with 30g of butter. When the butter starts to foam, add the grated garlic and fry for 30-60 seconds, shifting constantly. Add 15ml of the flour and fry for 1-2 minutes, shifting constantly. Remove the saucepan from the heat, and gradually stir in the milk, making sure there are no lumps. Return the sauce to a medium heat, mix through the grated Emmental Cheese and stir until melted. Loosen with a splash of water and season.
OH CRUMBS!
In a shallow dish, whisk 2 eggs. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly) and the other containing the breadcrumbs. One at a time, lightly coat the Mushrooms in the flour first, then in the egg, and lastly in the crumb. Dust off any excess in between coatings.
MUSH-VROOM
Place a deep pan over a medium heat with 1-2cm of oil. When hot, fry the crumbed Mushrooms for 2-3 minutes, flipping halfway, until the crumb is golden. Drain on paper towel and season.
RAISE THE STEAKS
Place a large 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, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LAST TOUCH!
Reheat the sauce over a medium heat for 1-2 minutes, stirring occasionally. Loosen with a splash of water, if necessary. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice, and seasoning. Toss through the Salad Leaves, the artichoke quarters, and the Cucumber half-moons.
PLATE IT UP
Plate up the steak slices and spoon over some of the emmental sauce. Garnish with the chopped parsley. Side with the crumbed Mushrooms and the dressed salad. Serve with the remaining emmental sauce for dunking. Enjoy, Chef!

Garlic Cloves - 3
Cake Flour - 75ml
Low Fat Fresh Milk - 180ml
Emmental Cheese - 90g
Panko Breadcrumbs - 150ml
Mushrooms - 375g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 480g
Red Wine Vinegar - 30ml
Salad Leaves - 60g
Artichoke Hearts - 90g
Cucumber - 150g
Fresh Parsley - 12g

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Serves 4

YUMMY, CHEESY, SAUCY
Place a saucepan over medium heat with 40g of butter. When the butter starts to foam, add the grated garlic and fry for 30-60 seconds, shifting constantly. Add 20ml of the flour and fry for 1-2 minutes, shifting constantly. Remove the saucepan from the heat, and gradually stir in the milk, making sure there are no lumps. Return the sauce to a medium heat, mix through the grated Emmental Cheese and stir until melted. Loosen with a splash of water and season.
OH CRUMBS!
In a shallow dish, whisk 2 eggs. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly) and the other containing the breadcrumbs. One at a time, lightly coat the Mushrooms in the flour first, then in the egg, and lastly in the crumb. Dust off any excess in between coatings.
MUSH-VROOM
Place a deep pan over a medium heat with 1-2cm of oil. When hot, fry the crumbed Mushrooms for 2-3 minutes, flipping halfway, until the crumb is golden. Drain on paper towel and season.
RAISE THE STEAKS
Place a large 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, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LAST TOUCH!
Reheat the sauce over a medium heat for 1-2 minutes, stirring occasionally. Loosen with a splash of water, if necessary. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice, and seasoning. Toss through the Salad Leaves, the artichoke quarters, and the Cucumber half-moons.
PLATE IT UP
Plate up the steak slices and spoon over some of the emmental sauce. Garnish with the chopped parsley. Side with the crumbed Mushrooms and the dressed salad. Serve with the remaining emmental sauce for dunking. Enjoy, Chef!

Garlic Cloves - 4
Cake Flour - 100ml
Low Fat Fresh Milk - 250ml
Emmental Cheese - 120g
Panko Breadcrumbs - 200ml
Mushrooms - 500g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 640g
Red Wine Vinegar - 40ml
Salad Leaves - 80g
Artichoke Hearts - 120g
Cucumber - 200g
Fresh Parsley - 15g

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Frequently Asked Questions

What is the preparation time for Beef Rump & Emmental Sauce?

The preparation time for Beef Rump & Emmental Sauce with crumbed mushrooms & a side salad is between 30 and 45 minutes.

What is the total time required to make Beef Rump & Emmental Sauce with crumbed mushrooms & a side salad?

The total time required to make Beef Rump & Emmental Sauce with crumbed mushrooms & a side salad is between 40 and 60 minutes.

How many servings does Beef Rump & Emmental Sauce provide?

4 servings

What are the main ingredients in Beef Rump & Emmental Sauce?

Artichoke Hearts, Beef, Cake Flour, Cucumber, Emmental Cheese, Free-Range Beef Rump, Fresh Parsley, Garlic Clove, Garlic Cloves, Low Fat Fresh Milk, Mushrooms, Panko Breadcrumbs, Red Wine Vinegar, Salad Leaves

What is the nutritional information of Beef Rump & Emmental Sauce?

Calories: 704, Carbs: 50 grams, Fat: grams, Protein: 54.1 grams, Sugar: 7.9 grams, Salt: 320 grams

How do I prepare Beef Rump & Emmental Sauce?

YUMMY, CHEESY, SAUCY: Place a saucepan over medium heat with 20g of butter. When the butter starts to foam, add the grated garlic and fry for 30-60 seconds, shifting constantly. Add 10ml of the flour and fry for 1-2 minutes, shifting constantly. Remove the saucepan from the heat, and gradually stir in the milk, making sure there are no lumps. Return the sauce to a medium heat, mix through the grated emmental cheese and stir until melted. Loosen with a splash of water and season. OH CRUMBS!: In a shallow dish, whisk 1 egg. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly) and the other containing the breadcrumbs. One at a time, lightly coat the mushrooms in the flour first, then in the egg, and lastly in the crumb. Dust off any excess in between coatings. MUSH-VROOM: Place a deep pan over a medium heat with 1-2cm of oil. When hot, fry the crumbed mushrooms for 2-3 minutes, flipping halfway, until the crumb is golden. Drain on paper towel and season. RAISE THE STEAKS: 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, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. LAST TOUCH!: Reheat the sauce over a medium heat for 1-2 minutes, stirring occasionally. Loosen with a splash of water, if necessary. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice, and seasoning. Toss through the salad leaves, the artichoke quarters, and the cucumber half-moons. PLATE IT UP: Plate up the steak slices and spoon over some of the emmental sauce. Garnish with the chopped parsley. Side with the crumbed mushrooms and the dressed salad. Serve with the remaining emmental sauce for dunking. Enjoy, Chef!