Everything you love about a classic steak supper, plus a fine-dining twist: free-range beef coated in cheese and butter, garden salad with a Dijon dressing, and roast sweet potato, onion, and garlic.
EXQUISITE BEEF RUMP
EXQUISITE BEEF RUMP
with an Italian cheese crust & roast sweet potato
Hands on Time: 15 - 25 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Cucumber
- Dijon Vinaigrette
- Free-Range Beef Rump
- Garlic Clove
- Garlic Cloves
- Italian Hard Cheese
- NOMU Italian Rub
- Onion
- Onions
- Peas
- Summer Salad Leaves
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Butter
- Paper Towel
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
WARM ROAST
Preheat the oven to 200°C. Place 30g of butter in a bowl and set aside to bring to room temperature. Place the Onion wedges and Sweet Potato pieces on a roasting tray with the whole, unpeeled Garlic Clove. Coat in oil, half of the Italian Rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
CHEESY BUTTER & Peas
Boil the kettle. Once the butter has softened, add in the grated Italian Hard Cheese and the remaining Italian Rub. Mix well to combine and set aside. Submerge the Peas in boiling water for 3-4 minutes. Drain on completion.
FRY THE STEAK
When the roast has 10 minutes to go, place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 2-4 minutes until the fat is crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) Remove the veg tray from the oven, make space for the steak, and add it to the tray. Smear the cheesy butter on top of the steak and return the tray to the oven for 2-3 minutes until the cheese has melted. Remove the steak from the tray on completion, reserving any tray juices. Set aside to rest for 5 minutes before slicing.
SALADY BITS
While the steak is resting, place the rinsed green leaves, Peas, and Cucumber half-moons in a salad bowl. Toss with the Dijon Vinaigrette to taste. Remove the garlic skin and discard it.
BELLISSIMO!
Time to chow down! Serve the roast Sweet Potato, Onion, and smooshy garlic alongside the cheese-crusted rump slices. If you like, pour the reserved tray juices over the steak and veg for extra decadence! Finally, dish up the green garden salad for some freshness. Enjoy, Chef!
Onion - 1
Sweet Potato - 250g
Garlic Clove - 1
NOMU Italian Rub - 5ml
Italian Hard Cheese - 15g
Peas - 60g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 160g
Summer Salad Leaves - 40g
Cucumber - 50g
Dijon Vinaigrette - 27.5ml
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
WARM ROAST
Preheat the oven to 200°C. Place 60g of butter in a bowl and set aside to bring to room temperature. Place the Onion wedges and Sweet Potato pieces on a roasting tray with the whole, unpeeled Garlic Cloves. Coat in oil, half of the Italian Rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
CHEESY BUTTER & Peas
Boil the kettle. Once the butter has softened, add in the grated Italian Hard Cheese and the remaining Italian Rub. Mix well to combine and set aside. Submerge the Peas in boiling water for 3-4 minutes. Drain on completion.
FRY THE STEAK
When the roast has 10 minutes to go, place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 2-4 minutes until the fat is crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) Remove the veg tray from the oven, make space for the steak, and add it to the tray. Smear the cheesy butter on top of the steak and return the tray to the oven for 2-3 minutes until the cheese has melted. Remove the steak from the tray on completion, reserving any tray juices. Set aside to rest for 5 minutes before slicing.
SALADY BITS
While the steak is resting, place the rinsed green leaves, Peas, and Cucumber half-moons in a salad bowl. Toss with the Dijon Vinaigrette to taste. Remove the garlic skin and discard it.
BELLISSIMO!
Time to chow down! Serve the roast Sweet Potato, Onion, and smooshy garlic alongside the cheese-crusted rump slices. If you like, pour the reserved tray juices over the steak and veg for extra decadence! Finally, dish up the green garden salad for some freshness. Enjoy, Chef!
Onion - 1
Sweet Potato - 500g
Garlic Cloves - 2
NOMU Italian Rub - 10ml
Italian Hard Cheese - 30g
Peas - 120g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 320g
Summer Salad Leaves - 80g
Cucumber - 100g
Dijon Vinaigrette - 55ml
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
WARM ROAST
Preheat the oven to 200°C. Place 60g of butter in a bowl and set aside to bring to room temperature. Place the Onion wedges and Sweet Potato pieces on a roasting tray with the whole, unpeeled Garlic Cloves. Coat in oil, half of the Italian Rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
CHEESY BUTTER & Peas
Boil the kettle. Once the butter has softened, add in the grated Italian Hard Cheese and the remaining Italian Rub. Mix well to combine and set aside. Submerge the Peas in boiling water for 3-4 minutes. Drain on completion.
FRY THE STEAK
When the roast has 10 minutes to go, place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 2-4 minutes until the fat is crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) Remove the veg tray from the oven, make space for the steak, and add it to the tray. Smear the cheesy butter on top of the steak and return the tray to the oven for 2-3 minutes until the cheese has melted. Remove the steak from the tray on completion, reserving any tray juices. Set aside to rest for 5 minutes before slicing.
SALADY BITS
While the steak is resting, place the rinsed green leaves, Peas, and Cucumber half-moons in a salad bowl. Toss with the Dijon Vinaigrette to taste. Remove the garlic skin and discard it.
BELLISSIMO!
Time to chow down! Serve the roast Sweet Potato, Onion, and smooshy garlic alongside the cheese-crusted rump slices. If you like, pour the reserved tray juices over the steak and veg for extra decadence! Finally, dish up the green garden salad for some freshness. Enjoy, Chef!
Onion - 1
Sweet Potato - 500g
Garlic Cloves - 2
NOMU Italian Rub - 10ml
Italian Hard Cheese - 30g
Peas - 120g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 320g
Summer Salad Leaves - 80g
Cucumber - 100g
Dijon Vinaigrette - 55ml
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
WARM ROAST
Preheat the oven to 200°C. Place 120g of butter in a bowl and set aside to bring to room temperature. Place the Onion wedges and Sweet Potato pieces on a roasting tray with the whole, unpeeled Garlic Cloves. Coat in oil, half of the Italian Rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
CHEESY BUTTER & Peas
Boil the kettle. Once the butter has softened, add in the grated Italian Hard Cheese and the remaining Italian Rub. Mix well to combine and set aside. Submerge the Peas in boiling water for 3-4 minutes. Drain on completion.
FRY THE STEAKS
When the roast has 10 minutes to go, place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down for 2-4 minutes until the fat is crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) Remove from the pan on completion and place on another roasting tray. Smear the cheesy butter on the top of the steaks and pop in the oven for 2-3 minutes until the cheese has melted. Remove the steaks from the tray on completion, reserving any tray juices. Set aside to rest for 5 minutes before slicing.
SALADY BITS
While the steaks are resting, place the rinsed green leaves, Peas, and Cucumber half-moons in a salad bowl. Toss with the Dijon Vinaigrette to taste. Remove the garlic skin and discard it.
BELLISSIMO!
Time to chow down! Serve the roast Sweet Potato, Onion, and smooshy garlic alongside the cheese-crusted rump slices. If you like, pour the reserved tray juices over the steak and veg for extra decadence! Finally, dish up the green garden salad for some freshness. Enjoy, Chef!
Onions - 2
Sweet Potato - 1kg
Garlic Cloves - 4
NOMU Italian Rub - 20ml
Italian Hard Cheese - 60g
Peas - 240g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 640g
Summer Salad Leaves - 160g
Cucumber - 200g
Dijon Vinaigrette - 110ml
Frequently Asked Questions
What is the preparation time for EXQUISITE BEEF RUMP?
The preparation time for EXQUISITE BEEF RUMP with an Italian cheese crust & roast sweet potato is between 15 and 25 minutes.
What is the total time required to make EXQUISITE BEEF RUMP with an Italian cheese crust & roast sweet potato?
The total time required to make EXQUISITE BEEF RUMP with an Italian cheese crust & roast sweet potato is between 40 and 55 minutes.
How many servings does EXQUISITE BEEF RUMP provide?
4 servings
What are the main ingredients in EXQUISITE BEEF RUMP?
Beef, Cucumber, Dijon Vinaigrette, Free-Range Beef Rump, Garlic Clove, Garlic Cloves, Italian Hard Cheese, NOMU Italian Rub, Onion, Onions, Peas, Summer Salad Leaves, Sweet Potato
What is the nutritional information of EXQUISITE BEEF RUMP?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare EXQUISITE BEEF RUMP?
BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! FRY THE STEAK: When the roast has 10 minutes to go, place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 2-4 minutes until the fat is crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) Remove the veg tray from the oven, make space for the steak, and add it to the tray. Smear the cheesy butter on top of the steak and return the tray to the oven for 2-3 minutes until the cheese has melted. Remove the steak from the tray on completion, reserving any tray juices. Set aside to rest for 5 minutes before slicing. WARM ROAST: Preheat the oven to 200°C. Place 60g of butter in a bowl and set aside to bring to room temperature. Place the onion wedges and sweet potato pieces on a roasting tray with the whole, unpeeled garlic cloves. Coat in oil, half of the Italian Rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway. CHEESY BUTTER & PEAS: Boil the kettle. Once the butter has softened, add in the grated Italian hard cheese and the remaining Italian Rub. Mix well to combine and set aside. Submerge the peas in boiling water for 3-4 minutes. Drain on completion. SALADY BITS: While the steak is resting, place the rinsed green leaves, peas, and cucumber half-moons in a salad bowl. Toss with the Dijon Vinaigrette to taste. Remove the garlic skin and discard it. BELLISSIMO!: Time to chow down! Serve the roast sweet potato, onion, and smooshy garlic alongside the cheese-crusted rump slices. If you like, pour the reserved tray juices over the steak and veg for extra decadence! Finally, dish up the green garden salad for some freshness. Enjoy, Chef!
What should be prepared from my kitchen to make EXQUISITE BEEF RUMP?
Beef, Cucumber, Dijon Vinaigrette, Free-Range Beef Rump, Garlic Clove, Garlic Cloves, Italian Hard Cheese, NOMU Italian Rub, Onion, Onions, Peas, Summer Salad Leaves, Sweet Potato
How many calories does EXQUISITE BEEF RUMP have?
calories
How much fat content does EXQUISITE BEEF RUMP have?
grams
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