What are the main ingredients in Harry Hartman’s Rump & Rosemary?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Harry Hartman’s Rump & Rosemary?

Calories: 568, Carbs: 47 grams, Fat: grams, Protein: 44.6 grams, Sugar: 22.2 grams, Salt: 232 grams

How do I prepare Harry Hartman’s Rump & Rosemary?

OVEN VEGGIES: Preheat the oven to 200°C. Spread the carrot wedges, the onion halves, and the radish halves on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). PREP STEP: Coat the halved green beans in oil and season. Rinse the mixed herbs and set the rosemary aside. Pick and finely slice the rinsed mint leaves. Set aside. GOLDEN BEANS: When the roast has 10 minutes remaining, add the green beans to the tray and give the tray a shift. Roast for the remaining time until lightly golden. BUTTER-ROSEMARY 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 60g of butter and the rosemary. Remove from the pan, discard the sprigs, reserve the pan juices, and rest for 5 minutes before slicing and seasoning. DINNER? DONE!: Plate up the steak slices and drizzle with the reserved pan juices. Serve the roasted veg on the side and sprinkle over the grated hard cheese. Garnish with the sliced mint.

What should be prepared from my kitchen to make Harry Hartman’s Rump & Rosemary?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Harry Hartman’s Rump & Rosemary

You can look forward to a great plate of food today, Chef. Rich, balanced, and satisfying. A vegetable medley of carrots, onions & radishes is oven roasted with green beans. Steak is seared to perfection and elevated with butter & fresh rosemary. After drizzling with pan juices, the dish is finished with sprinklings of Italian-style hard cheese and sliced mint.

Harry Hartman’s Rump & Rosemary

with roasted radish & pearled onions

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Carrot
Free-Range Beef Rump
Grated Italian-style Hard Cheese
Green Beans
Mixed Herbs
Pearled Baby Onion
Pearled Baby Onions
Radish

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Harry Hartman’s Rump & Rosemary

Serves 1

OVEN VEGGIES
Preheat the oven to 200°C. Spread the carrot wedges, the onion halves, and the radish halves on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Coat the halved green beans in oil and season. Rinse the mixed herbs and set the rosemary aside. Pick and finely slice the rinsed mint leaves. Set aside.
GOLDEN BEANS
When the roast has 10 minutes remaining, add the green beans to the tray and give the tray a shift. Roast for the remaining time until lightly golden.
BUTTER-ROSEMARY 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 30g of butter and the rosemary. Remove from the pan, discard the sprigs, reserve the pan juices, and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the steak slices and drizzle with the reserved pan juices. Serve the roasted veg on the side and sprinkle over the grated hard cheese. Garnish with the sliced mint.

Carrot - 240g
Pearled Baby Onions - 3
Radish - 40g
Green Beans - 80g
Mixed Herbs - 6g
Free-range Beef Rump - 160g
Grated Italian-style Hard Cheese - 15g

Download the Recipe

Serves 2

OVEN VEGGIES
Preheat the oven to 200°C. Spread the carrot wedges, the onion halves, and the radish halves on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Coat the halved green beans in oil and season. Rinse the mixed herbs and set the rosemary aside. Pick and finely slice the rinsed mint leaves. Set aside.
GOLDEN BEANS
When the roast has 10 minutes remaining, add the green beans to the tray and give the tray a shift. Roast for the remaining time until lightly golden.
BUTTER-ROSEMARY 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 60g of butter and the rosemary. Remove from the pan, discard the sprigs, reserve the pan juices, and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the steak slices and drizzle with the reserved pan juices. Serve the roasted veg on the side and sprinkle over the grated hard cheese. Garnish with the sliced mint.

Carrot - 480g
Pearled Baby Onions - 6
Radish - 80g
Green Beans - 160g
Mixed Herbs - 10g
Free-range Beef Rump - 320g
Grated Italian-style Hard Cheese - 30ml

Download the Recipe

Serves 3

OVEN VEGGIES
Preheat the oven to 200°C. Spread the carrot wedges, the onion halves, and the radish halves on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
PREP STEP
Coat the halved green beans in oil and season. Rinse the mixed herbs and set the rosemary aside. Pick and finely slice the rinsed mint leaves. Set aside.
GOLDEN BEANS
When the roast has 10 minutes remaining, add the green beans to the tray and give the tray a shift. Roast for the remaining time until lightly golden.
BUTTER-ROSEMARY 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 90g of butter and the rosemary. Remove from the pan, discard the sprigs, reserve the pan juices, and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the steak slices and drizzle with the reserved pan juices. Serve the roasted veg on the side and sprinkle over the grated hard cheese. Garnish with the sliced mint.

Carrot - 720g
Pearled Baby Onion - 9
Radish - 120g
Green Beans - 240g
Mixed Herbs - 16g
Free-range Beef Rump - 480g
Grated Italian-style Hard Cheese - 45ml

Download the Recipe

Serves 4

OVEN VEGGIES
Preheat the oven to 200°C. Spread the carrot wedges, the onion halves, and the radish halves on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
PREP STEP
Coat the halved green beans in oil and season. Rinse the mixed herbs and set the rosemary aside. Pick and finely slice the rinsed mint leaves. Set aside.
GOLDEN BEANS
When the roast has 10 minutes remaining, add the green beans to the tray and give the tray a shift. Roast for the remaining time until lightly golden.
BUTTER-ROSEMARY 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 120g of butter and the rosemary. Remove from the pan, discard the sprigs, reserve the pan juices, and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the steak slices and drizzle with the reserved pan juices. Serve the roasted veg on the side and sprinkle over the grated hard cheese. Garnish with the sliced mint.