eCook Meal
Dazzling Beef Rump
with a garlic butter basting & Cajun potato wedges
A steak-and-wedges combo is hard to outdo, but this snazzy rendition is extra fine! Sumptuous garlic butter rump, potato wedges roasted in Cajun spice, sautéed spinach, and a crisp salad coated in a honey and lemon dressing.
Serving guide
Choose your portion size.
START THE WEDGES
Preheat the oven to 200°C. Weigh out 20g of butter and set aside to come to room temperature. Spread out the Potato wedges on a roasting tray. Coat in oil, a little seasoning, and the Cajun Rub to taste. Roast in the hot oven for 30-35 minutes.
LITTLE GREEN SEEDS
Place a nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
YOU’RE HALFWAY!
When the potatoes reaches the halfway mark, give them a shift and sprinkle over the chipotle chilli flakes to taste. Return to the oven for the remaining roasting time until cooked through and crisping up. For the dressing, whisk together the Honey, 10ml of olive oil, and the juice of 1 lemon wedge. Season to taste and set aside for step 5.
BUTTER UP YOUR RUMP
Combine the softened butter with the grated Garlic. Pat the steak dry with paper towel and coat in oil. Return the pan to a medium-high heat. When hot, sear the steak fat-side down for 2-3 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final minute, baste with the garlic butter. Remove the steak from the pan and set aside to rest for 5 minutes. Pour out ½ of the garlic butter juices and set aside for serving, leaving the remaining juices in the pan.
TIME TO TIE THINGS UP
Return the pan to a medium-high heat. Sauté the shredded Spinach for 3-4 minutes until wilted and coated in juices. Remove the pan from the heat on completion. Place the rinsed green leaves and sliced radish in a bowl. Toss through the dressing to taste until coated. Thinly slice the steak and season.
RAZZLE-DAZZLE DINNER
Make a bed of sautéed Spinach, lay the tender slices of rump on top, and drizzle over the reserved garlic butter juices to taste. Side with the spicy wedges and crunchy salad. Finally, garnish with the toasted pumpkin seeds. Look at you go, Chef!
START THE WEDGES
Preheat the oven to 200°C. Weigh out 40g of butter and set aside to come to room temperature. Spread out the Potato wedges on a roasting tray. Coat in oil, a little seasoning, and the Cajun Rub to taste. Roast in the hot oven for 30-35 minutes.
LITTLE GREEN SEEDS
Place a nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
YOU’RE HALFWAY!
When the potatoes reaches the halfway mark, give them a shift and sprinkle over the chipotle chilli flakes to taste. Return to the oven for the remaining roasting time until cooked through and crisping up. For the dressing, whisk together the Honey, 20ml of olive oil, and the juice of 1 lemon wedge. Season to taste and set aside for step 5.
BUTTER UP YOUR RUMP
Combine the softened butter with the grated Garlic. Pat the steak dry with paper towel and coat in oil. Return the pan to a medium-high heat. When hot, sear the steak fat-side down for 2-3 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final minute, baste with the garlic butter. Remove the steak from the pan and set aside to rest for 5 minutes. Pour out ½ of the garlic butter juices and set aside for serving, leaving the remaining juices in the pan.
TIME TO TIE THINGS UP
Return the pan to a medium-high heat. Sauté the shredded Spinach for 4-5 minutes until wilted and coated in juices. Remove the pan from the heat on completion. Place the rinsed green leaves and sliced radish in a bowl. Toss through the dressing to taste until coated. Thinly slice the steak and season.
RAZZLE-DAZZLE DINNER
Make a bed of sautéed Spinach, lay the tender slices of rump on top, and drizzle over the reserved garlic butter juices to taste. Side with the spicy wedges and crunchy salad. Finally, garnish with the toasted pumpkin seeds. Look at you go, Chef!
START THE WEDGES
Preheat the oven to 200°C. Weigh out 50g of butter and set aside to come to room temperature. Spread out the Potato wedges on a roasting tray. Coat in oil, a little seasoning, and the Cajun Rub to taste. Roast in the hot oven for 30-35 minutes.
LITTLE GREEN SEEDS
Place a large, nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
YOU’RE HALFWAY!
When the potatoes reaches the halfway mark, give them a shift and sprinkle over the chipotle chilli flakes to taste. Return to the oven for the remaining roasting time until cooked through and crisping up. For the dressing, whisk together the Honey, 30ml of olive oil, and the juice of 2 lemon wedge. Season to taste and set aside for step 5.
BUTTER UP YOUR RUMP
Combine the softened butter with the grated Garlic. Pat the steak dry with paper towel and coat in oil. Return the pan to a medium-high heat. When hot, sear the steak fat-side down for 2-3 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final minute, baste with the garlic butter. Remove the steak from the pan and set aside to rest for 5 minutes. Pour out ½ of the garlic butter juices and set aside for serving, leaving the remaining juices in the pan.
TIME TO TIE THINGS UP
Return the pan to a medium-high heat. Sauté the shredded Spinach for 5-6 minutes until wilted and coated in juices. Remove the pan from the heat on completion. Place the rinsed green leaves and sliced radish in a bowl. Toss through the dressing to taste until coated. Thinly slice the steak and season.
RAZZLE-DAZZLE DINNER
Make a bed of sautéed Spinach, lay the tender slices of rump on top, and drizzle over the reserved garlic butter juices to taste. Side with the spicy wedges and crunchy salad. Finally, garnish with the toasted pumpkin seeds. Look at you go, Chef!
START THE WEDGES
Preheat the oven to 200°C. Weigh out 60g of butter and set aside to come to room temperature. Spread out the Potato wedges on a roasting tray. Coat in oil, a little seasoning, and the Cajun Rub to taste. Roast in the hot oven for 35-40 minutes.
LITTLE GREEN SEEDS
Place a large, nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
YOU’RE HALFWAY!
When the potatoes reaches the halfway mark, give them a shift and sprinkle over the chipotle chilli flakes to taste. Return to the oven for the remaining roasting time until cooked through and crisping up. For the dressing, whisk together the Honey, 40ml of olive oil, and the juice of 2 lemon wedges. Season to taste and set aside for step 5.
BUTTER UP YOUR RUMP
Combine the softened butter with the grated Garlic. Pat the steaks dry with paper towel and coat in oil. Return the pan to a medium-high heat. When hot, sear the steaks fat-side down for 2-3 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) In the final minute, baste with the garlic butter. Remove the steaks from the pan and set aside to rest for 5 minutes. Pour out ½ of the garlic butter juices and set aside for serving, leaving the remaining juices in the pan.
TIME TO TIE THINGS UP
Return the pan to a medium-high heat. Sauté the shredded Spinach for 5-6 minutes until wilted and coated in juices. Remove the pan from the heat on completion. Place the rinsed green leaves and sliced radish in a bowl. Toss through the dressing to taste until coated. Thinly slice the steaks and season.
RAZZLE-DAZZLE DINNER
Make a bed of sautéed Spinach, lay the tender slices of rump on top, and drizzle over the reserved garlic butter juices to taste. Side with the spicy wedges and crunchy salad. Finally, garnish with the toasted pumpkin seeds. Look at you go, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R224.51
for 4 servings · R56.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Honey needs 40 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 8% of packR11.20
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Spinach needs 400 gWhole Spinach 350 g 350 g at R19.99 · 1.14× packR22.85
Not in the Woolies basket — source these elsewhere:
- NOMU Cajun Rub
- NOMU Chipotle Flakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Dazzling Beef Rump?
The preparation time for Dazzling Beef Rump with a garlic butter basting & Cajun potato wedges is between 25 and 40 minutes.
What is the total time required to make Dazzling Beef Rump with a garlic butter basting & Cajun potato wedges?
The total time required to make Dazzling Beef Rump with a garlic butter basting & Cajun potato wedges is between 40 and 55 minutes.
How many servings does Dazzling Beef Rump provide?
4 servings
What are the main ingredients in Dazzling Beef Rump?
Beef, Beef Rump, Garlic, Green Leaves, Honey, Lemon, NOMU Cajun Rub, NOMU Chipotle Flakes, Potato, Pumpkin Seeds, Radish, Spinach
What is the nutritional information of Dazzling Beef Rump?
Calories: 630, Carbs: 56 grams, Fat: grams, Protein: 45.5 grams, Sugar: 17.6 grams, Salt: 1211 grams
How do I prepare Dazzling Beef Rump?
LITTLE GREEN SEEDS: Place a nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. BUTTER UP YOUR RUMP: Combine the softened butter with the grated garlic. Pat the steak dry with paper towel and coat in oil. Return the pan to a medium-high heat. When hot, sear the steak fat-side down for 2-3 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final minute, baste with the garlic butter. Remove the steak from the pan and set aside to rest for 5 minutes. Pour out ½ of the garlic butter juices and set aside for serving, leaving the remaining juices in the pan. TIME TO TIE THINGS UP: Return the pan to a medium-high heat. Sauté the shredded spinach for 4-5 minutes until wilted and coated in juices. Remove the pan from the heat on completion. Place the rinsed green leaves and sliced radish in a bowl. Toss through the dressing to taste until coated. Thinly slice the steak and season. RAZZLE-DAZZLE DINNER: Make a bed of sautéed spinach, lay the tender slices of rump on top, and drizzle over the reserved garlic butter juices to taste. Side with the spicy wedges and crunchy salad. Finally, garnish with the toasted pumpkin seeds. Look at you go, Chef! YOU’RE HALFWAY!: When the potatoes reaches the halfway mark, give them a shift and sprinkle over the chipotle chilli flakes to taste. Return to the oven for the remaining roasting time until cooked through and crisping up. For the dressing, whisk together the honey, 20ml of olive oil, and the juice of 1 lemon wedge. Season to taste and set aside for step 5. START THE WEDGES: Preheat the oven to 200°C. Weigh out 40g of butter and set aside to come to room temperature. Spread out the potato wedges on a roasting tray. Coat in oil, a little seasoning, and the Cajun Rub to taste. Roast in the hot oven for 30-35 minutes.
What should be prepared from my kitchen to make Dazzling Beef Rump?
Beef, Beef Rump, Garlic, Green Leaves, Honey, Lemon, NOMU Cajun Rub, NOMU Chipotle Flakes, Potato, Pumpkin Seeds, Radish, Spinach
How many calories does Dazzling Beef Rump have?
630 calories
How much fat content does Dazzling Beef Rump have?
grams