eCook Meal
Beef Rump & Horseradish Sauce
with roasted butternut & beetroot
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!
Serving guide
Choose your portion size.
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!
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!
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).
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!
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).
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R137.36
for 4 servings · R34.34 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Free-Range Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
-
Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Dried Thyme
- Creamy Horseradish
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Rump, Beetroot, Butternut, Creamy Horseradish, Dried Thyme, 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?
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! JUST BEFORE SERVING: In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season. 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. 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).
What should be prepared from my kitchen to make Beef Rump & Horseradish Sauce?
Beef, Beef Rump, Beetroot, Butternut, Creamy Horseradish, Dried Thyme, Salad Leaves
How many calories does Beef Rump & Horseradish Sauce have?
676 calories
How much fat content does Beef Rump & Horseradish Sauce have?
grams