Sometimes, a recipe’s secret is all in the sauce. We teach you how to make a beautifully creamy garlic sauce, layered with notes of thyme & garlic. This luscious liquid is poured over juicy beef slices, which are complemented with oven roasted potato wedges and a toasted walnut, greens & cucumber salad.
Creamy Garlic Sauce & Beef Rump
Creamy Garlic Sauce & Beef Rump
with crispy wedges & a simple side salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Rump
- Creamy Sauce
- Cucumber
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Potato
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
A RECIPE FOR SUCCESS
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GRAB THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SENSATIONAL STEAK
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.
DO SOME DEGLAZING
Place a small pan over medium heat with a drizzle of oil. When hot, fry the grated garlic and the chopped thyme until fragrant, 1-2 minutes. Deglaze the pan with a splash of water and mix in the creamy sauce. Remove from the heat. If the sauce is too thick, loosen with warm water in 5ml increments until drizzling consistency. Season.
NUTTY SALAD
In a bowl, combine the shredded green leaves, the cucumber rounds, ½ the toasted nuts, a drizzle of olive oil, and seasoning.
YES, I COOKED THAT
Plate up the sliced steak and drizzle over the creamy garlic sauce. Serve with the crispy wedges and the side salad, sprinkling over the remaining nuts.
Potato - 200g
Walnuts - 10g
Beef Rump - 160g
Garlic Clove - 1
Fresh Thyme - 3g
Creamy Sauce - 50ml
Green Leaves - 20g
Cucumber - 50g
A RECIPE FOR SUCCESS
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GRAB THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SENSATIONAL STEAK
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.
DO SOME DEGLAZING
Place a small pan over medium heat with a drizzle of oil. When hot, fry the grated garlic and the chopped thyme until fragrant, 1-2 minutes. Deglaze the pan with a splash of water and mix in the creamy sauce. Remove from the heat. If the sauce is too thick, loosen with warm water in 5ml increments until drizzling consistency. Season.
NUTTY SALAD
In a bowl, combine the shredded green leaves, the cucumber rounds, ½ the toasted nuts, a drizzle of olive oil, and seasoning.
YES, I COOKED THAT
Plate up the sliced steak and drizzle over the creamy garlic sauce. Serve with the crispy wedges and the side salad, sprinkling over the remaining nuts.
Potato - 400g
Walnuts - 20g
Beef Rump - 320g
Garlic Cloves - 2
Fresh Thyme - 5g
Creamy Sauce - 100ml
Green Leaves - 40g
Cucumber - 100g
A RECIPE FOR SUCCESS
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GRAB THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SENSATIONAL STEAK
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.
DO SOME DEGLAZING
Place a small pan over medium heat with a drizzle of oil. When hot, fry the grated garlic and the chopped thyme until fragrant, 1-2 minutes. Deglaze the pan with a splash of water and mix in the creamy sauce. Remove from the heat. If the sauce is too thick, loosen with warm water in 5ml increments until drizzling consistency. Season.
NUTTY SALAD
In a bowl, combine the shredded green leaves, the cucumber rounds, ½ the toasted nuts, a drizzle of olive oil, and seasoning.
YES, I COOKED THAT
Plate up the sliced steak and drizzle over the creamy garlic sauce. Serve with the crispy wedges and the side salad, sprinkling over the remaining nuts.
Potato - 600g
Walnuts - 30g
Beef Rump - 480g
Garlic Cloves - 3
Fresh Thyme - 8g
Creamy Sauce - 155ml
Green Leaves - 60g
Cucumber - 150g
A RECIPE FOR SUCCESS
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GRAB THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SENSATIONAL STEAK
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.
DO SOME DEGLAZING
Place a small pan over medium heat with a drizzle of oil. When hot, fry the grated garlic and the chopped thyme until fragrant, 1-2 minutes. Deglaze the pan with a splash of water and mix in the creamy sauce. Remove from the heat. If the sauce is too thick, loosen with warm water in 5ml increments until drizzling consistency. Season.
NUTTY SALAD
In a bowl, combine the shredded green leaves, the cucumber rounds, ½ the toasted nuts, a drizzle of olive oil, and seasoning.
YES, I COOKED THAT
Plate up the sliced steak and drizzle over the creamy garlic sauce. Serve with the crispy wedges and the side salad, sprinkling over the remaining nuts.
Potato - 800g
Walnuts - 40g
Beef Rump - 640g
Garlic Cloves - 4
Fresh Thyme - 10g
Creamy Sauce - 200ml
Green Leaves - 80g
Cucumber - 200g
Woolies Products in this dish
