Beef Rump & Horseradish Sauce

Butternut and beetroot are dressed in thyme and oven roasted to golden perfection. Plated with fresh salad leaves and tender beef rump slices, and finished off with a creamy horseradish drizzle. Simply stunning!

Beef Rump & Horseradish Sauce

with roasted butternut & beetroot

4.6

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

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

    Preheat the oven to 200°C. Spread the Butternut and the Beetroot pieces on a roasting tray. Coat in oil, the Dried Thyme, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

  2. FRY THE STEAK

    When the roast has 8-10 minutes remaining, 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 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.

  3. JUST BEFORE SERVING

    In a small bowl, loosen the Creamy Horseradish with water in 5ml increments until drizzling consistency, and season.

  4. DINNER IS READY

    Plate up the rinsed Salad Leaves and the roast veg, and side with the steak slices. Drizzle the Creamy Horseradish over it all to finish. Delish, Chef!

  1. ROAST VEG

    Preheat the oven to 200°C. Spread the Butternut and the Beetroot pieces on a roasting tray. Coat in oil, the Dried Thyme, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

  2. FRY THE STEAK

    When the roast has 8-10 minutes remaining, 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 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.

  3. JUST BEFORE SERVING

    In a small bowl, loosen the Creamy Horseradish with water in 5ml increments until drizzling consistency, and season.

  4. DINNER IS READY

    Plate up the rinsed Salad Leaves and the roast veg, and side with the steak slices. Drizzle the Creamy Horseradish over it all to finish. Delish, Chef!

  1. ROAST VEG

    Preheat the oven to 200°C. Spread the Butternut and the Beetroot pieces on a roasting tray. Coat in oil, the Dried Thyme, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).

  2. FRY THE STEAK

    When the roast has 8-10 minutes remaining, 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 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.

  3. JUST BEFORE SERVING

    In a small bowl, loosen the Creamy Horseradish with water in 5ml increments until drizzling consistency, and season.

  4. DINNER IS READY

    Plate up the rinsed Salad Leaves and the roast veg, and side with the steak slices. Drizzle the Creamy Horseradish over it all to finish. Delish, Chef!

  1. ROAST VEG

    Preheat the oven to 200°C. Spread the Butternut and the Beetroot pieces on a roasting tray. Coat in oil, the Dried Thyme, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).

  2. FRY THE STEAK

    When the roast has 8-10 minutes remaining, 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 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.

  3. JUST BEFORE SERVING

    In a small bowl, loosen the Creamy Horseradish with water in 5ml increments until drizzling consistency, and season.

  4. DINNER IS READY

    Plate up the rinsed Salad Leaves and the roast veg, and side with the steak slices. Drizzle the Creamy Horseradish over it all to finish. Delish, Chef!

Frequently Asked Questions

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

The preparation time for Beef Rump & Horseradish Sauce with roasted butternut & beetroot is between 25 and 40 minutes.

What is the total time required to make Beef Rump & Horseradish Sauce with roasted butternut & beetroot?

The total time required to make Beef Rump & Horseradish Sauce with roasted butternut & beetroot is between 35 and 50 minutes.

How many servings does Beef Rump & Horseradish Sauce provide?

4 servings

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

Beef, Beetroot, Butternut, Creamy Horseradish, Dried Thyme, Free-Range Beef Rump, Salad Leaves

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

Calories: 676, Carbs: 41 grams, Fat: grams, Protein: 43.1 grams, Sugar: 9.9 grams, Salt: 392 grams

How do I prepare Beef Rump & Horseradish Sauce?

ROAST VEG: Preheat the oven to 200°C. Spread the butternut and the beetroot pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). FRY THE STEAK: When the roast has 8-10 minutes remaining, 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 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. JUST BEFORE SERVING: In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season. DINNER IS READY: Plate up the rinsed salad leaves and the roast veg, and side with the steak slices. Drizzle the creamy horseradish over it all to finish. Delish, Chef!

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

Beef, Beetroot, Butternut, Creamy Horseradish, Dried Thyme, Free-Range Beef Rump, Salad Leaves

How many calories does Beef Rump & Horseradish Sauce have?

676 calories

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

grams

Woolies Products in this dish

Photo of Beetroot Min 500 g

Beetroot Min 500 G

Photo of Bulk Diced Butternut 800 g

Bulk Diced Butternut 800 G

Photo of Steamed Beetroot Wedges 450 g

Steamed Beetroot Wedges 450 G

Photo of Bulk Butternut, Pumpkin & Sweet Potato 800 g

Bulk Butternut, Pumpkin & Sweet Potato 800 G

Photo of Butternut Avg 900 g

Butternut Avg 900 G

Photo of Beetroot 1 kg

Beetroot 1 Kg

Photo of Freeze-Dried Thyme 6 g

Freeze-dried Thyme 6 G

Photo of Butternut 2.5 kg

Butternut 2.5 Kg

Photo of Beetroot 2 kg

Beetroot 2 Kg

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