eCook Meal
Harry Hartman’s Rump & Rosemary
with roasted radish & pearled onions
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R219.04
for 4 servings · R54.76 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 13% of packR11.33
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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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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Radish needs 160 gRadish 150 g 150 g at R21.99 · 1.07× packR23.46
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Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
Not in the Woolies basket — source these elsewhere:
- Pearled Baby Onions
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Harry Hartman’s Rump & Rosemary?
The preparation time for Harry Hartman’s Rump & Rosemary with roasted radish & pearled onions is between 20 and 35 minutes.
What is the total time required to make Harry Hartman’s Rump & Rosemary with roasted radish & pearled onions?
The total time required to make Harry Hartman’s Rump & Rosemary with roasted radish & pearled onions is between 40 and 55 minutes.
How many servings does Harry Hartman’s Rump & Rosemary provide?
4 servings
What are the main ingredients in Harry Hartman’s Rump & Rosemary?
Beef, Beef Rump, Carrot, Grated Italian-style Hard Cheese, Green Beans, Mixed Herbs, Pearled Baby Onion, Radish
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?
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. 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. 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).
What should be prepared from my kitchen to make Harry Hartman’s Rump & Rosemary?
Beef, Beef Rump, Carrot, Grated Italian-style Hard Cheese, Green Beans, Mixed Herbs, Pearled Baby Onion, Radish
How many calories does Harry Hartman’s Rump & Rosemary have?
568 calories
How much fat content does Harry Hartman’s Rump & Rosemary have?
grams