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 VOILĂ€!
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 Potato - 250g
Fresh Rosemary - 3g
Pecan Nuts - 5g
Beef Stock - 5ml
Willow Creek Cabernet Sauvignon Vinegar - 10ml
Green Leaves - 20g
Cucumber - 50g
Free-range Beef Rump - 160g
Garlic Clove - 1
Crushed Black Pepper - 5ml
Crème Fraîche - 30ml
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 VOILĂ€!
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 Potato - 500g
Fresh Rosemary - 5g
Pecan Nuts - 10g
Beef Stock - 10ml
Willow Creek Cabernet Sauvignon Vinegar - 20ml
Green Leaves - 40g
Cucumber - 100g
Free-range Beef Rump - 320g
Garlic Clove - 1
Crushed Black Pepper - 10ml
Crème Fraîche - 60ml
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 VOILĂ€!
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 Potato - 750g
Fresh Rosemary - 8g
Pecan Nuts - 15g
Beef Stock - 15ml
Willow Creek Cabernet Sauvignon Vinegar - 30ml
Green Leaves - 60g
Cucumber - 150g
Free-range Beef Rump - 480g
Garlic Cloves - 2
Crushed Black Pepper - 15ml
Crème Fraîche - 90ml
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 VOILĂ€!
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 Potato - 1kg
Fresh Rosemary - 10g
Pecan Nuts - 20g
Beef Stock - 20ml
Willow Creek Cabernet Sauvignon Vinegar - 40ml
Green Leaves - 80g
Cucumber - 200g
Free-range Beef Rump - 640g
Garlic Cloves - 2
Crushed Black Pepper - 20ml
Crème Fraîche - 125ml
Woolies Products in this dish
