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
Beef Rump & Emmental Sauce
with crumbed mushrooms & a side salad
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
- Egg/s
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!
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!
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!
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!
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!
What should be prepared from my kitchen to make 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
How many calories does Beef Rump & Emmental Sauce have?
704 calories
How much fat content does Beef Rump & Emmental Sauce have?
grams
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