Beef, butternut, and a brilliant honey-mustard sauce! Soon you will be plating up this delicious dinner of butter-basted beef rump, nestled next to oven roasted butternut wedges, and elevated with NOMU Rub spice. A drizzle of honey-mustard sauce, a zesty radish salad, with crunches of pumpkin seeds, and your highlight of the day is about to begin, Chef!
Beef Rump & Honey-Mustard Sauce
Beef Rump & Honey-Mustard Sauce
with pumpkin seeds & a radish salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Butternut
- Free-Range Beef Rump
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Honey-Mustard Sauce
- NOMU Roast Rub
- Onion
- Onions
- Pumpkin Seeds
- Radish
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the butternut wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
RUMP
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.
MUSTARD SAUCE
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat and stir through the honey-mustard sauce. Loosen with a splash of warm water (if necessary). Season and cover.
QUICK SALAD
In a salad bowl, combine the sliced radish, the rinsed green leaves, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the beef rump slices, side with the butternut wedges, and drizzle over the mustard sauce. Serve with the fresh salad and sprinkle over the toasted seeds. You're a natural Chef!
Butternut - 250g
NOMU Roast Rub - 10ml
Pumpkin Seeds - 10g
Free-range Beef Rump - 160g
Onion - 1
Garlic Clove - 1
Honey-mustard Sauce - 60ml
Radish - 20g
Green Leaves - 20g
ROAST
Preheat the oven to 200°C. Spread the butternut wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
RUMP
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.
MUSTARD SAUCE
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat and stir through the honey-mustard sauce. Loosen with a splash of warm water (if necessary). Season and cover.
QUICK SALAD
In a salad bowl, combine the sliced radish, the rinsed green leaves, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the beef rump slices, side with the butternut wedges, and drizzle over the mustard sauce. Serve with the fresh salad and sprinkle over the toasted seeds. You're a natural Chef!
Butternut - 500g
NOMU Roast Rub - 20ml
Pumpkin Seeds - 20g
Free-range Beef Rump - 320g
Onion - 1
Garlic Clove - 1
Honey-mustard Sauce - 120ml
Radish - 40g
Green Leaves - 40g
ROAST
Preheat the oven to 200°C. Spread the butternut 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).
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
RUMP
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.
MUSTARD SAUCE
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat and stir through the honey-mustard sauce. Loosen with a splash of warm water (if necessary). Season and cover.
QUICK SALAD
In a salad bowl, combine the sliced radish, the rinsed green leaves, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the beef rump slices, side with the butternut wedges, and drizzle over the mustard sauce. Serve with the fresh salad and sprinkle over the toasted seeds. You're a natural Chef!
Butternut - 750g
NOMU Roast Rub - 30ml
Pumpkin Seeds - 30g
Free-range Beef Rump - 480g
Onions - 2
Garlic Cloves - 2
Honey-mustard Sauce - 180ml
Radish - 60g
Green Leaves - 60g
ROAST
Preheat the oven to 200°C. Spread the butternut 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).
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
RUMP
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.
MUSTARD SAUCE
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat and stir through the honey-mustard sauce. Loosen with a splash of warm water (if necessary). Season and cover.
QUICK SALAD
In a salad bowl, combine the sliced radish, the rinsed green leaves, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the beef rump slices, side with the butternut wedges, and drizzle over the mustard sauce. Serve with the fresh salad and sprinkle over the toasted seeds. You're a natural Chef!
Butternut - 1kg
NOMU Roast Rub - 40ml
Pumpkin Seeds - 40g
Free-range Beef Rump - 640g
Onions - 2
Garlic Cloves - 2
Honey-mustard Sauce - 240ml
Radish - 80g
Green Leaves - 80g
Woolies Products in this dish
