What are the main ingredients in Brilliant Beef Rump & Couscous?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Brilliant Beef Rump & Couscous?

Calories: 920, Carbs: 67 grams, Fat: grams, Protein: 56 grams, Sugar: 13.8 grams, Salt: 706 grams

How do I prepare Brilliant Beef Rump & Couscous?

PREPARATION STATION: While the couscous is steaming, drain the feta. Rinse and roughly chop the tomato. Peel and roughly slice the onion. Loosen the pesto with olive oil in 10ml increments until drizzling consistency. NEXT LEVEL YUM!: Bowl up the loaded couscous. Top with the rump slices. Crumble over the drained feta and drizzle over the loosened pesto. Garnish with the pumpkin seeds. Enjoy, Chef! FRIED ONION: Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). To the bowl with the cooked couscous, toss through the fried onion, the chopped tomatoes, a drizzle of olive oil, and seasoning. SIZZLING STEAK: 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. FOR FLUFFINESS: Boil the kettle. Place the couscous in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.

What should be prepared from my kitchen to make Brilliant Beef Rump & Couscous?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Brilliant Beef Rump & Couscous

Deeply flavourful & juicy beef rump slices sit atop a bed of light & fluffy couscous loaded with fresh tomato & fried onions. A basil pesto drizzle & feta crumble add a nice zing to the dish. So quick and super delish!

Brilliant Beef Rump & Couscous

with basil pesto & tomato

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Beef
Couscous
Danish-style Feta
Free-Range Beef Rump
NOMU Provençal Rub
Onion
Pesto Princess Basil Pesto
Pumpkin Seeds
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

FOR FLUFFINESS
Boil the kettle. Place the couscous in a bowl with 100ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREPARATION STATION
While the couscous is steaming, drain the feta. Rinse and roughly chop ½ the tomato. Peel and roughly slice ½ the onion. Loosen the pesto with olive oil in 10ml increments until drizzling consistency.
SIZZLING STEAK
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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRIED ONION
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). To the bowl with the cooked couscous, toss through the fried onion, the chopped tomatoes, a drizzle of olive oil, and seasoning.
NEXT LEVEL YUM!
Bowl up the loaded couscous. Top with the rump slices. Crumble over the drained feta and drizzle over the loosened pesto. Garnish with the pumpkin seeds. Enjoy, Chef!

Couscous - 75ml
Danish-style Feta - 30g
Tomato - 1
Onion - 1
Pesto Princess Basil Pesto - 20ml
Free-range Beef Rump - 160g
NOMU Provençal Rub - 7,5ml
Pumpkin Seeds - 10g

Download the Recipe

Serves 2

FOR FLUFFINESS
Boil the kettle. Place the couscous in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREPARATION STATION
While the couscous is steaming, drain the feta. Rinse and roughly chop the tomato. Peel and roughly slice the onion. Loosen the pesto with olive oil in 10ml increments until drizzling consistency.
SIZZLING STEAK
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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRIED ONION
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). To the bowl with the cooked couscous, toss through the fried onion, the chopped tomatoes, a drizzle of olive oil, and seasoning.
NEXT LEVEL YUM!
Bowl up the loaded couscous. Top with the rump slices. Crumble over the drained feta and drizzle over the loosened pesto. Garnish with the pumpkin seeds. Enjoy, Chef!

Couscous - 150ml
Danish-style Feta - 60g
Tomato - 1
Onion - 1
Pesto Princess Basil Pesto - 40ml
Free-range Beef Rump - 320g
NOMU Provençal Rub - 15ml
Pumpkin Seeds - 20g

Download the Recipe

Serves 3

FOR FLUFFINESS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREPARATION STATION
While the couscous is steaming, drain the feta. Rinse and roughly chop 1½ of the tomatoes. Peel and roughly slice 1½ of the onions. Loosen the pesto with olive oil in 10ml increments until drizzling consistency.
SIZZLING STEAK
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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRIED ONION
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). To the bowl with the cooked couscous, toss through the fried onion, the chopped tomatoes, a drizzle of olive oil, and seasoning.
NEXT LEVEL YUM!
Bowl up the loaded couscous. Top with the rump slices. Crumble over the drained feta and drizzle over the loosened pesto. Garnish with the pumpkin seeds. Enjoy, Chef!

Couscous - 225ml
Danish-style Feta - 90g
Tomatoes - 2
Onion - 2
Pesto Princess Basil Pesto - 60ml
Free-range Beef Rump - 480g
NOMU Provençal Rub - 22,5ml
Pumpkin Seeds - 30g

Download the Recipe

Serves 4

FOR FLUFFINESS
Boil the kettle. Place the couscous in a bowl with 400ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREPARATION STATION
While the couscous is steaming, drain the feta. Rinse and roughly chop the tomatoes. Peel and roughly slice the onions. Loosen the pesto with olive oil in 10ml increments until drizzling consistency.
SIZZLING STEAK
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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRIED ONION
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). To the bowl with the cooked couscous, toss through the fried onion, the chopped tomatoes, a drizzle of olive oil, and seasoning.
NEXT LEVEL YUM!
Bowl up the loaded couscous. Top with the rump slices. Crumble over the drained feta and drizzle over the loosened pesto. Garnish with the pumpkin seeds. Enjoy, Chef!