Beef Rump & Emmental Sauce

A delicious weeknight dinner the whole family will love! NOMU-spiced, oven-roasted potato wedges are accompanied by scrumptious butter-basted beef rump slices drizzled with a silky Emmental cheese sauce. Sided with a fresh green leaf & toasted sunflower seed salad.

Beef Rump & Emmental Sauce

with potato wedges & a side salad

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Ingredients:

  • Balsamic Vinegar
  • Beef
  • Cake Flour
  • Emmental Cheese
  • Free-Range Beef Rump
  • Green Leaves
  • Low Fat UHT Milk
  • NOMU Italian Rub
  • Potato
  • Sunflower Seeds

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Milk (optional)
  • Paper Towel
  • Butter
Photo of Beef Rump & Emmental Sauce
  1. ROAST WEDGES

    Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).

  2. SUNNY 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.

  3. SEAR THE STEAK

    When the roast has 10-15 minutes remaining, 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.

  4. CHEESE SAUCE

    Grate the cheese. Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.

  5. FRESH LEAVES

    Rinse the green leaves. In a bowl, combine the rinsed green leaves, the toasted sunflower seeds, the vinegar, a drizzle of olive oil, and seasoning.

  6. DINNER IS SERVED

    Plate up the roasted wedges and the steak slices. Drizzle the cheese sauce over the steak. Side with the fresh salad. Well done, Chef!

  • Potato - 200g

  • NOMU Italian Rub - 5ml

  • Sunflower Seeds - 10g

  • Free-range Beef Rump - 160g

  • Emmental Cheese - 20g

  • Cake Flour - 10ml

  • Low Fat UHT Milk - 100ml

  • Green Leaves - 20g

  • Balsamic Vinegar - 10ml

  1. ROAST WEDGES

    Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).

  2. SUNNY 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.

  3. SEAR THE STEAK

    When the roast has 10-15 minutes remaining, 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.

  4. CHEESE SAUCE

    Grate the cheese. Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.

  5. FRESH LEAVES

    Rinse the green leaves. In a bowl, combine the rinsed green leaves, the toasted sunflower seeds, the vinegar, a drizzle of olive oil, and seasoning.

  6. DINNER IS SERVED

    Plate up the roasted wedges and the steak slices. Drizzle the cheese sauce over the steak. Side with the fresh salad. Well done, Chef!

  • Potato - 400g

  • NOMU Italian Rub - 10ml

  • Sunflower Seeds - 20g

  • Free-range Beef Rump - 320g

  • Emmental Cheese - 40g

  • Cake Flour - 20ml

  • Low Fat UHT Milk - 200ml

  • Green Leaves - 40g

  • Balsamic Vinegar - 20ml

  1. ROAST WEDGES

    Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

  2. SUNNY 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.

  3. SEAR THE STEAK

    When the roast has 10-15 minutes remaining, 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.

  4. CHEESE SAUCE

    Grate the cheese. Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.

  5. FRESH LEAVES

    Rinse the green leaves. In a bowl, combine the rinsed green leaves, the toasted sunflower seeds, the vinegar, a drizzle of olive oil, and seasoning.

  6. DINNER IS SERVED

    Plate up the roasted wedges and the steak slices. Drizzle the cheese sauce over the steak. Side with the fresh salad. Well done, Chef!

  • Potato - 600g

  • NOMU Italian Rub - 15ml

  • Sunflower Seeds - 30g

  • Free-range Beef Rump - 480g

  • Emmental Cheese - 60g

  • Cake Flour - 30ml

  • Low Fat UHT Milk - 300ml

  • Green Leaves - 60g

  • Balsamic Vinegar - 30ml

  1. ROAST WEDGES

    Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

  2. SUNNY 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.

  3. SEAR THE STEAK

    When the roast has 10-15 minutes remaining, 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.

  4. CHEESE SAUCE

    Grate the cheese. Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.

  5. FRESH LEAVES

    Rinse the green leaves. In a bowl, combine the rinsed green leaves, the toasted sunflower seeds, the vinegar, a drizzle of olive oil, and seasoning.

  6. DINNER IS SERVED

    Plate up the roasted wedges and the steak slices. Drizzle the cheese sauce over the steak. Side with the fresh salad. Well done, Chef!

  • Potato - 800g

  • NOMU Italian Rub - 20ml

  • Sunflower Seeds - 40g

  • Free-Range Beef Rump - 640g

  • Emmental Cheese - 80g

  • Cake Flour - 40ml

  • Low Fat UHT Milk - 400ml

  • Green Leaves - 80g

  • Balsamic Vinegar - 40ml

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