French Fries & Beef Rump

Everyone can do with a bit of truffle in their life. Especially drizzled over super-thin french fries with grated Italian-style cheese and fresh parsley. These complement seared, butter-based beef rump, an artichoke and pecan nut-layered salad, and a homemade aioli. You’ve outdone yourself, Chef!

French Fries & Beef Rump

with a baby tomato and artichoke salad & a quick aioli

4.7

Hands on Time: 15 - 40 minutes

Overall Time: 35 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Paper Towel
  • Butter
Photo of French Fries & Beef Rump
  1. BABY TOMATOES

    Place a pan over medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes until blistered and charred, 3-4 minutes (shifting occasionally). In the final minute, add a sweetener and seasoning.

  2. TOAST

    Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. PREP STEP

    In a bowl, combine the rinsed salad leaves, the blistered baby tomatoes, the chopped artichoke, the toasted pecan nuts, seasoning, and a drizzle of oil. In a separate bowl, combine the Mayo, the grated garlic (to taste), and seasoning.

  4. FANCY FRIES

    Place a pot or pan over a medium-high heat with enough oil to cover the base. Once the oil is hot, fry the Potato matchsticks until slightly golden and crispy, 2-4 minutes. Remove the fries from the hot oil and drain on paper towel. Immediately drizzle over and toss with the truffle oil, grated cheese, chopped parsley, and seasoning.

  5. Beef RUMP

    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.

  6. BISTRO DINNER

    Pile up some crispy flavour-packed french fries. Side with the steak slices and the tossed salad. Serve with the aioli on the side for dunking. A classic!

  • Baby Tomatoes - 80g

  • Pecan Nuts - 10g

  • Salad Leaves - 20g

  • Artichoke Quarters - 40g

  • Mayo - 40ml

  • Garlic Clove - 1

  • Potato - 200g

  • Truffle Oil - 2,5ml

  • Grated Italian-style Hard Cheese - 20ml

  • Fresh Parsley - 3g

  • Beef Rump - 160g

  • NOMU Provençal Rub - 10ml

  1. BABY TOMATOES

    Place a pan over medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes until blistered and charred, 3-4 minutes (shifting occasionally). In the final minute, add a sweetener and seasoning.

  2. TOAST

    Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. PREP STEP

    In a bowl, combine the rinsed salad leaves, the blistered baby tomatoes, the chopped artichoke, the toasted pecan nuts, seasoning, and a drizzle of oil. In a separate bowl, combine the Mayo, the grated garlic (to taste), and seasoning.

  4. FANCY FRIES

    Place a pot or pan over a medium-high heat with enough oil to cover the base. Once the oil is hot, fry the Potato matchsticks until slightly golden and crispy, 2-4 minutes. Remove the fries from the hot oil and drain on paper towel. Immediately drizzle over and toss with the truffle oil, grated cheese, chopped parsley, and seasoning.

  5. Beef RUMP

    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.

  6. BISTRO DINNER

    Pile up some crispy flavour-packed french fries. Side with the steak slices and the tossed salad. Serve with the aioli on the side for dunking. A classic!

  • Baby Tomatoes - 160g

  • Pecan Nuts - 20g

  • Salad Leaves - 40g

  • Artichoke Quarters - 80g

  • Mayo - 80ml

  • Garlic Clove - 1

  • Potato - 400g

  • Truffle Oil - 5ml

  • Grated Italian-style Hard Cheese - 40ml

  • Fresh Parsley - 5g

  • Beef Rump - 320g

  • NOMU Provençal Rub - 20ml

  1. BABY TOMATOES

    Place a pan over medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes until blistered and charred, 5-6 minutes (shifting occasionally). In the final minute, add a sweetener and seasoning.

  2. TOAST

    Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. PREP STEP

    In a bowl, combine the rinsed salad leaves, the blistered baby tomatoes, the chopped artichoke, the toasted pecan nuts, seasoning, and a drizzle of oil. In a separate bowl, combine the Mayo, the grated garlic (to taste), and seasoning.

  4. FANCY FRIES

    Place a pot or pan over a medium-high heat with enough oil to cover the base. Once the oil is hot, fry the Potato matchsticks until slightly golden and crispy, 2-4 minutes. Remove the fries from the hot oil and drain on paper towel. Immediately drizzle over and toss with the truffle oil, grated cheese, chopped parsley, and seasoning.

  5. Beef RUMP

    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.

  6. BISTRO DINNER

    Pile up some crispy flavour-packed french fries. Side with the steak slices and the tossed salad. Serve with the aioli on the side for dunking. A classic!

  • Baby Tomatoes - 240g

  • Pecan Nuts - 30g

  • Salad Leaves - 60g

  • Artichoke Quarters - 120g

  • Mayo - 125ml

  • Garlic Cloves - 2

  • Potato - 600g

  • Truffle Oil - 7,5ml

  • Grated Italian-style Hard Cheese - 60ml

  • Fresh Parsley - 8g

  • Beef Rump - 480g

  • NOMU Provençal Rub - 30ml

  1. BABY TOMATOES

    Place a pan over medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes until blistered and charred, 5-6 minutes (shifting occasionally). In the final minute, add a sweetener and seasoning.

  2. TOAST

    Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. PREP STEP

    In a bowl, combine the rinsed salad leaves, the blistered baby tomatoes, the chopped artichoke, the toasted pecan nuts, seasoning, and a drizzle of oil. In a separate bowl, combine the Mayo, the grated garlic (to taste), and seasoning.

  4. FANCY FRIES

    Place a pot or pan over a medium-high heat with enough oil to cover the base. Once the oil is hot, fry the Potato matchsticks until slightly golden and crispy, 2-4 minutes. Remove the fries from the hot oil and drain on paper towel. Immediately drizzle over and toss with the truffle oil, grated cheese, chopped parsley, and seasoning.

  5. Beef RUMP

    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.

  6. BISTRO DINNER

    Pile up some crispy flavour-packed french fries. Side with the steak slices and the tossed salad. Serve with the aioli on the side for dunking. A classic!

  • Baby Tomatoes - 320g

  • Pecan Nuts - 40g

  • Salad Leaves - 80g

  • Artichoke Quarters - 160g

  • Mayo - 160ml

  • Garlic Cloves - 2

  • Potato - 800g

  • Truffle Oil - 10ml

  • Grated Italian-style Hard Cheese - 80ml

  • Fresh Parsley - 10g

  • Beef Rump - 640g

  • NOMU Provençal Rub - 40ml

Frequently Asked Questions

What is the preparation time for French Fries & Beef Rump?

The preparation time for French Fries & Beef Rump with a baby tomato and artichoke salad & a quick aioli is between 15 and 40 minutes.

What is the total time required to make French Fries & Beef Rump with a baby tomato and artichoke salad & a quick aioli?

The total time required to make French Fries & Beef Rump with a baby tomato and artichoke salad & a quick aioli is between 35 and 60 minutes.

How many servings does French Fries & Beef Rump provide?

4 servings

What are the main ingredients in French Fries & Beef Rump?

Artichoke Quarters, Baby Tomatoes, Beef, Beef Rump, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Mayo, NOMU Provençal Rub, Pecan Nuts, Potato, Salad Leaves, Truffle Oil

What is the nutritional information of French Fries & Beef Rump?

Calories: 864, Carbs: 52 grams, Fat: grams, Protein: 47 grams, Sugar: 8.6 grams, Salt: 619 grams

How do I prepare French Fries & Beef Rump?

BISTRO DINNER: Pile up some crispy flavour-packed french fries. Side with the steak slices and the tossed salad. Serve with the aioli on the side for dunking. A classic! BEEF RUMP: 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. FANCY FRIES: Place a pot or pan over a medium-high heat with enough oil to cover the base. Once the oil is hot, fry the potato matchsticks until slightly golden and crispy, 2-4 minutes. Remove the fries from the hot oil and drain on paper towel. Immediately drizzle over and toss with the truffle oil, grated cheese, chopped parsley, and seasoning. BABY TOMATOES: Place a pan over medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes until blistered and charred, 3-4 minutes (shifting occasionally). In the final minute, add a sweetener and seasoning. TOAST: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PREP STEP: In a bowl, combine the rinsed salad leaves, the blistered baby tomatoes, the chopped artichoke, the toasted pecan nuts, seasoning, and a drizzle of oil. In a separate bowl, combine the mayo, the grated garlic (to taste), and seasoning.

What should be prepared from my kitchen to make French Fries & Beef Rump?

Artichoke Quarters, Baby Tomatoes, Beef, Beef Rump, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Mayo, NOMU Provençal Rub, Pecan Nuts, Potato, Salad Leaves, Truffle Oil

How many calories does French Fries & Beef Rump have?

864 calories

How much fat content does French Fries & Beef Rump have?

grams

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