What are the main ingredients in Hearty Beef & Herby Roast Butternut?

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

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?

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

Hearty Beef & Herby Roast Butternut

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

with a luxurious red wine sauce & a vibrant side salad

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

Photo of Hearty Beef & Herby Roast Butternut

Serves 1

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!

Butternut - 250g
Garlic Clove - 1
NOMU Roast Rub - 5ml
Sunflower Seeds - 10g
Beef Stock - 5ml
Cornflour - 5ml
Onion - 1
Fresh Thyme - 3g
Red Wine - 50ml
Free-range Beef Rump Strips - 150g
Green Leaves - 20g

Download the Recipe

Serves 2

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!

Butternut - 500g
Garlic Cloves - 2
NOMU Roast Rub - 10ml
Sunflower Seeds - 20g
Beef Stock - 10ml
Cornflour - 10ml
Onion - 1
Fresh Thyme - 5g
Red Wine - 100ml
Free-range Beef Rump Strips - 300g
Green Leaves - 40g

Download the Recipe

Serves 3

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!

Butternut - 750g
Garlic Cloves - 3
NOMU Roast Rub - 15ml
Sunflower Seeds - 30g
Beef Stock - 15ml
Cornflour - 15ml
Onions - 2
Fresh Thyme - 8g
Red Wine - 150ml
Free-range Beef Rump Strips - 450g
Green Leaves - 60g

Download the Recipe

Serves 4

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!