Don’t be surprised if you look up the word ‘classic’ and see a picture of this chill-choc-coffee beef recipe in the dictionary. That’s because we’ve combined timeless tastes & flavours to bring you something sweet, spicy, & slightly bitter. And that’s just the beef slices! These are sided with a silky sweet potato mash & a tangy tomato salad. You’ve recreated a classic, Chef!
Classic Chilli-choc Beef Rump Dinner
Classic Chilli-choc Beef Rump Dinner
with sweet potato & a baby tomato medley
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomato Medley
- Beef
- Beef Stock
- Cocoa Powder
- Creme Fraiche
- Free-Range Beef Rump
- Hazelnuts
- NOMU Chipotle Flakes
- NOMU Coffee Rub
- Salad Leaves
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Butter
- Milk (optional)
- Sugar/Sweetener/Honey
MAKE THE MASH
Place the sweet potato chunks in a pot and submerge with salted water. Place over a medium heat and simmer for 10-15 minutes until soft. Drain and add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until combined. Cover to keep warm.
HERE’S TO HAZELNUTS
Place the chopped hazelnuts in a pan over medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and set aside.
TIME FOR THE TOMATOES
Cut the baby tomatoes in half. Rinse and roughly shred the salad leaves. Just before serving, place the shredded salad leaves, the halved baby tomatoes, a drizzle of olive oil, and seasoning in a bowl. Toss until combined.
RAMP UP THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the rump dry with paper towel. When the pan is hot, sear the rump, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter and the rub. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and rest for 5 minutes before thinly slicing. Lightly season.
CHILLI-CHOC CREAM SAUCE
Boil the kettle. Return the pan, wiped down if necessary, to a medium heat with the cocoa powder, the chipotle flakes (to taste), the stock, and 50ml of boiling water. Mix until combined and simmer for 2-3 minutes until slightly reduced. Remove from the heat and stir in the créme fraîche, a generous knob of butter, and a sweetener of choice (to taste). Loosen with a splash of warm water if it’s too thick. Season to taste.
TIMELESS TASTES
Plate up the beef rump slices and pour over the chilli-choc sauce (to taste). Side with the salad and the sweet potato mash. Sprinkle over the toasted hazelnuts.
Sweet Potato - 250g
Hazelnuts - 10g
Baby Tomato Medley - 80g
Salad Leaves - 20g
Free-range Beef Rump - 160g
NOMU Coffee Rub - 5ml
NOMU Chipotle Flakes - 2,5ml
Cocoa Powder - 5ml
Beef Stock - 5ml
Créme Fraîche - 50ml
MAKE THE MASH
Place the sweet potato chunks in a pot and submerge with salted water. Place over a medium heat and simmer for 10-15 minutes until soft. Drain and add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until combined. Cover to keep warm.
HERE’S TO HAZELNUTS
Place the chopped hazelnuts in a pan over medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and set aside.
TIME FOR THE TOMATOES
Cut the baby tomatoes in half. Rinse and roughly shred the salad leaves. Just before serving, place the shredded salad leaves, the halved baby tomatoes, a drizzle of olive oil, and seasoning in a bowl. Toss until combined.
RAMP UP THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the rump dry with paper towel. When the pan is hot, sear the rump, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter and the rub. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and rest for 5 minutes before thinly slicing. Lightly season.
CHILLI-CHOC CREAM SAUCE
Boil the kettle. Return the pan, wiped down if necessary, to a medium heat with the cocoa powder, the chipotle flakes (to taste), the stock, and 100ml of boiling water. Mix until combined and simmer for 2-4 minutes until slightly reduced. Remove from the heat and stir in the créme fraîche, a generous knob of butter, and a sweetener of choice (to taste). Loosen with a splash of warm water if it’s too thick. Season to taste.
TIMELESS TASTES
Plate up the beef rump slices and pour over the chilli-choc sauce (to taste). Side with the salad and the sweet potato mash. Sprinkle over the toasted hazelnuts.
Sweet Potato - 500g
Hazelnuts - 20g
Baby Tomato Medley - 160g
Salad Leaves - 40g
Free-range Beef Rump - 320g
NOMU Coffee Rub - 10ml
NOMU Chipotle Flakes - 5ml
Cocoa Powder - 10ml
Beef Stock - 10ml
Créme Fraîche - 100ml
MAKE THE MASH
Place the sweet potato chunks in a pot and submerge with salted water. Place over a medium heat and simmer for 15-20 minutes until soft. Drain and add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until combined. Cover to keep warm.
HERE’S TO HAZELNUTS
Place the chopped hazelnuts in a large pan over medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and set aside.
TIME FOR THE TOMATOES
Cut the baby tomatoes in half. Rinse and roughly shred the salad leaves. Just before serving, place the shredded salad leaves, the halved baby tomatoes, a drizzle of olive oil, and seasoning in a bowl. Toss until combined.
RAMP UP THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the rump dry with paper towel. When the pan is hot, sear the rump, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter and the rub. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and rest for 5 minutes before thinly slicing. Lightly season.
CHILLI-CHOC CREAM SAUCE
Boil the kettle. Return the pan, wiped down if necessary, to a medium heat with the cocoa powder, the chipotle flakes (to taste), the stock, and 150ml of boiling water. Mix until combined and simmer for 3-4 minutes until slightly reduced. Remove from the heat and stir in the créme fraîche, a generous knob of butter, and a sweetener of choice (to taste). Loosen with a splash of warm water if it’s too thick. Season to taste.
TIMELESS TASTES
Plate up the beef rump slices and pour over the chilli-choc sauce (to taste). Side with the salad and the sweet potato mash. Sprinkle over the toasted hazelnuts.
Sweet Potato - 750g
Hazelnuts - 30g
Baby Tomato Medley - 240g
Salad Leaves - 60g
Free-range Beef Rump - 480g
NOMU Coffee Rub - 15ml
NOMU Chipotle Flakes - 7,5ml
Cocoa Powder - 15ml
Beef Stock - 15ml
Créme Fraîche - 150ml
MAKE THE MASH
Place the sweet potato chunks in a pot and submerge with salted water. Place over a medium heat and simmer for 15-20 minutes until soft. Drain and add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until combined. Cover to keep warm.
HERE’S TO HAZELNUTS
Place the chopped hazelnuts in a large pan over medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and set aside.
TIME FOR THE TOMATOES
Cut the baby tomatoes in half. Rinse and roughly shred the salad leaves. Just before serving, place the shredded salad leaves, the halved baby tomatoes, a drizzle of olive oil, and seasoning in a bowl. Toss until combined.
RAMP UP THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the rump dry with paper towel. When the pan is hot, sear the rump, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter and the rub. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and rest for 5 minutes before thinly slicing. Lightly season.
CHILLI-CHOC CREAM SAUCE
Boil the kettle. Return the pan, wiped down if necessary, to a medium heat with the cocoa powder, the chipotle flakes (to taste), the stock, and 200ml of boiling water. Mix until combined and simmer for 3-4 minutes until slightly reduced. Remove from the heat and stir in the créme fraîche, a generous knob of butter, and a sweetener of choice (to taste). Loosen with a splash of warm water if it’s too thick. Season to taste.
TIMELESS TASTES
Plate up the beef rump slices and pour over the chilli-choc sauce (to taste). Side with the salad and the sweet potato mash. Sprinkle over the toasted hazelnuts.
Sweet Potato - 1kg
Hazelnuts - 40g
Baby Tomato Medley - 320g
Salad Leaves - 80g
Free-range Beef Rump - 640g
NOMU Coffee Rub - 20ml
NOMU Chipotle Flakes - 10ml
Cocoa Powder - 20ml
Beef Stock - 20ml
Créme Fraîche - 200ml
Woolies Products in this dish
