Here’s a lean twist on the classic dinner duo of steak and red wine sauce. Seared beef rump strips, basted with spices, are served with sweet roasted butternut and a fresh green leaf and sunflower seed salad.
Hearty Beef & Herby Roast Butternut
Hearty Beef & Herby Roast Butternut
with a luxurious red wine sauce & a vibrant side salad
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beef Stock
- Butternut
- Cornflour
- Free-range Beef Rump Strips
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Green Leaves
- NOMU Roast Rub
- Onion
- Onions
- Red Wine
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
OH, SWEET Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray and nestle in the whole, unpeeled garlic clove. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway).
SEEDS & SLURRY
Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 85ml of boiling water. Place the Cornflour in a small bowl and mix in 1 tbsp of the diluted stock until a runny paste – this is called a slurry!
CLASSIC RED WINE SAUCE
When the Butternut reaches the halfway mark, remove the roasted garlic from the oven and squeeze out the flesh, discarding the skin. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until caramelised, 9-10 minutes. Add the garlic flesh and the picked thyme leaves, and fry until fragrant, about 30 seconds. Whisk in the diluted stock, the red wine, and the cornflour slurry until well combined. Lower the heat slightly and reduce until thick and silky, 5-6 minutes (stirring occasionally). Remove the pan from the heat, cover to keep warm, and set aside for serving.
PERFECT MEAT
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices, and season.
SPRUCE UP YOUR SALAD
Toss the rinsed green leaves with the toasted sunflower seeds, a drizzle of olive oil, and seasoning.
SERVE IT UP!
Plate the roasted Butternut alongside the rump strips. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Yum!
OH, SWEET Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray and nestle in the whole, unpeeled garlic cloves. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway).
SEEDS & SLURRY
Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 170ml of boiling water. Place the Cornflour in a small bowl and mix in 2 tbsp of the diluted stock until a runny paste – this is called a slurry!
CLASSIC RED WINE SAUCE
When the Butternut reaches the halfway mark, remove the roasted garlic from the oven and squeeze out the flesh, discarding the skin. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until caramelised, 9-10 minutes. Add the garlic flesh and the picked thyme leaves, and fry until fragrant, about 30 seconds. Whisk in the diluted stock, the red wine, and the cornflour slurry until well combined. Lower the heat slightly and reduce until thick and silky, 5-6 minutes (stirring occasionally). Remove the pan from the heat, cover to keep warm, and set aside for serving.
PERFECT MEAT
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices, and season.
SPRUCE UP YOUR SALAD
Toss the rinsed green leaves with the toasted sunflower seeds, a drizzle of olive oil, and seasoning.
SERVE IT UP!
Plate the roasted Butternut alongside the rump strips. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Yum!
OH, SWEET Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray and nestle in the whole, unpeeled garlic cloves. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway).
SEEDS & SLURRY
Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 200ml of boiling water. Place the Cornflour in a bowl and mix in 3 tbsp of the diluted stock until a runny paste – this is called a slurry!
CLASSIC RED WINE SAUCE
When the Butternut reaches the halfway mark, remove the roasted garlic from the oven and squeeze out the flesh, discarding the skin. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until caramelised, 10-12 minutes. Add the garlic flesh and the picked thyme leaves, and fry until fragrant, about 30 seconds. Whisk in the diluted stock, the red wine, and the cornflour slurry until well combined. Lower the heat slightly and reduce until thick and silky, 5-6 minutes (stirring occasionally). Remove the pan from the heat, cover to keep warm, and set aside for serving.
PERFECT MEAT
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices, and season.
SPRUCE UP YOUR SALAD
Toss the rinsed green leaves with the toasted sunflower seeds, a drizzle of olive oil, and seasoning.
SERVE IT UP!
Plate the roasted Butternut alongside the rump strips. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Yum!
OH, SWEET Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray and nestle in the whole, unpeeled garlic cloves. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway).
SEEDS & SLURRY
Boil the kettle.Place the sunflower seeds in a pan over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 250ml of boiling water. Place the Cornflour in a bowl and mix in 4 tbsp of the diluted stock until a runny paste – this is called a slurry!
CLASSIC RED WINE SAUCE
When the Butternut reaches the halfway mark, remove the roasted garlic from the oven and squeeze out the flesh, discarding the skin. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until caramelised, 10-12 minutes. Add the garlic flesh and the picked thyme leaves, and fry until fragrant, about 30 seconds. Whisk in the diluted stock, the red wine, and the cornflour slurry until well combined. Lower the heat slightly and reduce until thick and silky, 5-6 minutes (stirring occasionally). Remove the pan from the heat, cover to keep warm, and set aside for serving.
PERFECT MEAT
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices, and season.
SPRUCE UP YOUR SALAD
Toss the rinsed green leaves with the toasted sunflower seeds, a drizzle of olive oil, and seasoning.
SERVE IT UP!
Plate the roasted Butternut alongside the rump strips. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Yum!
Frequently Asked Questions
What is the preparation time for Hearty Beef & Herby Roast Butternut?
The preparation time for Hearty Beef & Herby Roast Butternut with a luxurious red wine sauce & a vibrant side salad is between 25 and 40 minutes.
What is the total time required to make Hearty Beef & Herby Roast Butternut with a luxurious red wine sauce & a vibrant side salad?
The total time required to make Hearty Beef & Herby Roast Butternut with a luxurious red wine sauce & a vibrant side salad is between 45 and 60 minutes.
How many servings does Hearty Beef & Herby Roast Butternut provide?
4 servings
What are the main ingredients in Hearty Beef & Herby Roast Butternut?
Beef, Beef Stock, Butternut, Cornflour, Free-range Beef Rump Strips, Fresh Thyme, Garlic Clove, Garlic Cloves, Green Leaves, NOMU Roast Rub, Onion, Onions, Red Wine, Sunflower Seeds
What is the nutritional information of Hearty Beef & Herby Roast Butternut?
Calories: 655, Carbs: 49 grams, Fat: grams, Protein: 41.4 grams, Sugar: 10.1 grams, Salt: 399 grams
How do I prepare Hearty Beef & Herby Roast Butternut?
SPRUCE UP YOUR SALAD: Toss the rinsed green leaves with the toasted sunflower seeds, a drizzle of olive oil, and seasoning. SERVE IT UP!: Plate the roasted butternut alongside the rump strips. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Yum! PERFECT MEAT: Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices, and season. OH, SWEET BUTTERNUT: Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray and nestle in the whole, unpeeled garlic cloves. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). SEEDS & SLURRY: Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 170ml of boiling water. Place the cornflour in a small bowl and mix in 2 tbsp of the diluted stock until a runny paste – this is called a slurry! CLASSIC RED WINE SAUCE: When the butternut reaches the halfway mark, remove the roasted garlic from the oven and squeeze out the flesh, discarding the skin. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until caramelised, 9-10 minutes. Add the garlic flesh and the picked thyme leaves, and fry until fragrant, about 30 seconds. Whisk in the diluted stock, the red wine, and the cornflour slurry until well combined. Lower the heat slightly and reduce until thick and silky, 5-6 minutes (stirring occasionally). Remove the pan from the heat, cover to keep warm, and set aside for serving.
What should be prepared from my kitchen to make Hearty Beef & Herby Roast Butternut?
Beef, Beef Stock, Butternut, Cornflour, Free-range Beef Rump Strips, Fresh Thyme, Garlic Clove, Garlic Cloves, Green Leaves, NOMU Roast Rub, Onion, Onions, Red Wine, Sunflower Seeds
How many calories does Hearty Beef & Herby Roast Butternut have?
655 calories
How much fat content does Hearty Beef & Herby Roast Butternut have?
grams
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