Beef Rump & Hollandaise Sauce

You’ve tried this lipsmacking liquid on eggs benedict for breakfast. What about poured over butter-basted steak slices for dinner, Chef? An added bonus is this miso-infused Hollandaise sauce is much easier to make than the classic recipe. Served with sweet potato wedges and a simple green salad.

Beef Rump & Hollandaise Sauce

with sweet potato wedges

4.8

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Beef Rump & Hollandaise Sauce
  1. START WITH SWEET POTATOES

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

  2. WALNUT SALAD

    Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove and add to a bowl with the rocket, the Cucumber, a drizzle of olive oil, and seasoning.

  3. SEARED STEAK

    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. HEAVENLY HOLLANDAISE

    Return the pan to low heat. Add the crème frâiche, the mustard, the Miso Paste (to taste), and 30ml of warm water. Leave to simmer until slightly reduced, 2-3 minutes (stirring occasionally). 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, cover, and set aside.

  5. BEST BRINNER EVER!

    Plate up the sliced meat, and spoon over the hollandaise sauce. Serve with the green salad, and the wedges on the side.

  1. START WITH SWEET POTATOES

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

  2. WALNUT SALAD

    Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove and add to a bowl with the rocket, the Cucumber, a drizzle of olive oil, and seasoning.

  3. SEARED STEAK

    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. HEAVENLY HOLLANDAISE

    Return the pan to low heat. Add the crème frâiche, the mustard, the Miso Paste (to taste), and 50ml of warm water. Leave to simmer until slightly reduced, 2-3 minutes (stirring occasionally). 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, cover, and set aside.

  5. BEST BRINNER EVER!

    Plate up the sliced meat, and spoon over the hollandaise sauce. Serve with the green salad, and the wedges on the side.

  1. START WITH SWEET POTATOES

    Preheat the oven to 200°C. Spread the Sweet Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).

  2. WALNUT SALAD

    Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove and add to a bowl with the rocket, the Cucumber, a drizzle of olive oil, and seasoning.

  3. SEARED STEAK

    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. HEAVENLY HOLLANDAISE

    Return the pan to low heat. Add the crème frâiche, the mustard, the Miso Paste (to taste), and 80ml of warm water. Leave to simmer until slightly reduced, 2-3 minutes (stirring occasionally). 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, cover, and set aside.

  5. BEST BRINNER EVER!

    Plate up the sliced meat, and spoon over the hollandaise sauce. Serve with the green salad, and the wedges on the side.

  1. START WITH SWEET POTATOES

    Preheat the oven to 200°C. Spread the Sweet Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).

  2. WALNUT SALAD

    Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove and add to a bowl with the rocket, the Cucumber, a drizzle of olive oil, and seasoning.

  3. SEARED STEAK

    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. HEAVENLY HOLLANDAISE

    Return the pan to low heat. Add the crème frâiche, the mustard, the Miso Paste (to taste), and 100ml of warm water. Leave to simmer until slightly reduced, 2-3 minutes (stirring occasionally). 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, cover, and set aside.

  5. BEST BRINNER EVER!

    Plate up the sliced meat, and spoon over the hollandaise sauce. Serve with the green salad, and the wedges on the side.

Frequently Asked Questions

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

The preparation time for Beef Rump & Hollandaise Sauce with sweet potato wedges is between 25 and 40 minutes.

What is the total time required to make Beef Rump & Hollandaise Sauce with sweet potato wedges?

The total time required to make Beef Rump & Hollandaise Sauce with sweet potato wedges is between 40 and 55 minutes.

How many servings does Beef Rump & Hollandaise Sauce provide?

4 servings

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

Beef, Creme Fraiche, Cucumber, Dijon Mustard, Free-Range Beef Rump, Green Leaves, Miso Paste, Sweet Potato, Walnuts

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

Calories: 631, Carbs: 47 grams, Fat: grams, Protein: 42 grams, Sugar: 17.8 grams, Salt: 724 grams

How do I prepare Beef Rump & Hollandaise Sauce?

BEST BRINNER EVER!: Plate up the sliced meat, and spoon over the hollandaise sauce. Serve with the green salad, and the wedges on the side. HEAVENLY HOLLANDAISE: Return the pan to low heat. Add the crème frâiche, the mustard, the miso paste (to taste), and 50ml of warm water. Leave to simmer until slightly reduced, 2-3 minutes (stirring occasionally). 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, cover, and set aside. SEARED STEAK: 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. WALNUT SALAD: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove and add to a bowl with the rocket, the cucumber, a drizzle of olive oil, and seasoning. START WITH SWEET POTATOES: Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

What should be prepared from my kitchen to make Beef Rump & Hollandaise Sauce?

Beef, Creme Fraiche, Cucumber, Dijon Mustard, Free-Range Beef Rump, Green Leaves, Miso Paste, Sweet Potato, Walnuts

How many calories does Beef Rump & Hollandaise Sauce have?

631 calories

How much fat content does Beef Rump & Hollandaise Sauce have?

grams

Woolies Products in this dish

Photo of Bulk Butternut, Pumpkin & Sweet Potato 800 g

Bulk Butternut, Pumpkin & Sweet Potato 800 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Views: 821