A mouthwatering sauce can really make a meal. In this recipe, the ingredients are taken up a taste level with a creamy crushed black pepper, beef stock, garlic & crème fraîche sauce. This delectable combination is drizzled over juicy rump steak slices that are sided with rosemary-infused oven roasted sweet potato wedges and a simple green salad to balance the richness.
Rump & Black Pepper Sauce
Rump & Black Pepper Sauce
with roasted sweet potato wedges & a cucumber salad
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beef Stock
- Creme Fraiche
- Crushed Black Pepper
- Cucumber
- Free-Range Beef Rump
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Pecan Nuts
- Sweet Potato
- Willow Creek Cabernet Sauvignon Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
SWEET ON SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato wedges and the rinsed rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
POPPIN’ PECANS
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
Boil the kettle. Dilute the stock with 60ml of boiling water. Set aside. In a bowl, combine the vinegar, 1 tbsp of olive oil, seasoning, and 1 tsp of sweetener. Just before serving, toss through the rinsed green leaves and the Cucumber matchsticks.
JUICY RUMP
When the sweet potato reaches the halfway mark, return the pan to a 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. Fry each side until cooked to your preference, 2-4 minutes. This may depend on the thickness of the steak. During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the heat and rest for 5 minutes before slicing. Lightly season.
SAUCE & SALAD
Return the pan to a medium heat with a drizzle of oil or knob of butter (optional). When hot, sauté the grated garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 2-3 minutes. Remove from the heat, whisk in the crème fraîche, and season.
ET VOILÀ!
Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Serve the roasted sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pecans. You can’t beat the classics!
SWEET ON SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato wedges and the rinsed rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
POPPIN’ PECANS
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
Boil the kettle. Dilute the stock with 80ml of boiling water. Set aside. In a bowl, combine the vinegar, 2 tbsp of olive oil, seasoning, and 2 tsp of sweetener. Just before serving, toss through the rinsed green leaves and the Cucumber matchsticks.
JUICY RUMP
When the sweet potato reaches the halfway mark, return the pan to a 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. Fry each side until cooked to your preference, 2-4 minutes. This may depend on the thickness of the steak. During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the heat and rest for 5 minutes before slicing. Lightly season.
SAUCE & SALAD
Return the pan to a medium heat with a drizzle of oil or knob of butter (optional). When hot, sauté the grated garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 3-4 minutes. Remove from the heat, whisk in the crème fraîche, and season.
ET VOILÀ!
Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Serve the roasted sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pecans. You can’t beat the classics!
SWEET ON SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato wedges and the rinsed rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
POPPIN’ PECANS
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
Boil the kettle. Dilute the stock with 100ml of boiling water. Set aside. In a bowl, combine the vinegar, 3 tbsp of olive oil, seasoning, and 3 tsp of sweetener. Just before serving, toss through the rinsed green leaves and the Cucumber matchsticks.
JUICY RUMP
When the sweet potato reaches the halfway mark, return the pan to a 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. Fry each side until cooked to your preference, 2-4 minutes. This may depend on the thickness of the steak. During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the heat and rest for 5 minutes before slicing. Lightly season.
SAUCE & SALAD
Return the pan to a medium heat with a drizzle of oil or knob of butter (optional). When hot, sauté the grated garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 4-5 minutes. Remove from the heat, whisk in the crème fraîche, and season.
ET VOILÀ!
Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Serve the roasted sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pecans. You can’t beat the classics!
SWEET ON SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato wedges and the rinsed rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
POPPIN’ PECANS
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
Boil the kettle. Dilute the stock with 120ml of boiling water. Set aside. In a bowl, combine the vinegar, 4 tbsp of olive oil, seasoning, and 4 tsp of sweetener. Just before serving, toss through the rinsed green leaves and the Cucumber matchsticks.
JUICY RUMP
When the sweet potato reaches the halfway mark, return the pan to a 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. Fry each side until cooked to your preference, 2-4 minutes. This may depend on the thickness of the steak. During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the heat and rest for 5 minutes before slicing. Lightly season.
SAUCE & SALAD
Return the pan to a medium heat with a drizzle of oil or knob of butter (optional). When hot, sauté the grated garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 5-6 minutes. Remove from the heat, whisk in the crème fraîche, and season.
ET VOILÀ!
Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Serve the roasted sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pecans. You can’t beat the classics!
Frequently Asked Questions
What is the preparation time for Rump & Black Pepper Sauce?
The preparation time for Rump & Black Pepper Sauce with roasted sweet potato wedges & a cucumber salad is between 25 and 40 minutes.
What is the total time required to make Rump & Black Pepper Sauce with roasted sweet potato wedges & a cucumber salad?
The total time required to make Rump & Black Pepper Sauce with roasted sweet potato wedges & a cucumber salad is between 45 and 60 minutes.
How many servings does Rump & Black Pepper Sauce provide?
4 servings
What are the main ingredients in Rump & Black Pepper Sauce?
Beef, Beef Stock, Creme Fraiche, Crushed Black Pepper, Cucumber, Free-Range Beef Rump, Fresh Rosemary, Garlic Clove, Garlic Cloves, Green Leaves, Pecan Nuts, Sweet Potato, Willow Creek Cabernet Sauvignon Vinegar
What is the nutritional information of Rump & Black Pepper Sauce?
Calories: 768, Carbs: 49 grams, Fat: grams, Protein: 41.3 grams, Sugar: 18.6 grams, Salt: 476 grams
How do I prepare Rump & Black Pepper Sauce?
PREP STEP: Boil the kettle. Dilute the stock with 80ml of boiling water. Set aside. In a bowl, combine the vinegar, 2 tbsp of olive oil, seasoning, and 2 tsp of sweetener. Just before serving, toss through the rinsed green leaves and the cucumber matchsticks. SWEET ON SWEET POTATO: Preheat the oven to 200°C. Spread the sweet potato wedges and the rinsed rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). POPPIN’ PECANS: 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. ET VOILÀ!: Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Serve the roasted sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pecans. You can’t beat the classics! SAUCE & SALAD: Return the pan to a medium heat with a drizzle of oil or knob of butter (optional). When hot, sauté the grated garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 3-4 minutes. Remove from the heat, whisk in the crème fraîche, and season. JUICY RUMP: When the sweet potato reaches the halfway mark, return the pan to a 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. Fry each side until cooked to your preference, 2-4 minutes. This may depend on the thickness of the steak. During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the heat and rest for 5 minutes before slicing. Lightly season.
What should be prepared from my kitchen to make Rump & Black Pepper Sauce?
Beef, Beef Stock, Creme Fraiche, Crushed Black Pepper, Cucumber, Free-Range Beef Rump, Fresh Rosemary, Garlic Clove, Garlic Cloves, Green Leaves, Pecan Nuts, Sweet Potato, Willow Creek Cabernet Sauvignon Vinegar
How many calories does Rump & Black Pepper Sauce have?
768 calories
How much fat content does Rump & Black Pepper Sauce have?
grams
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