Butternut and beetroot are dressed in thyme and oven roasted to golden perfection. Plated with fresh baby spinach, rocket and tender beef rump slices, and finished off with a creamy horseradish drizzle. Simply stunning!
Rump Steak & Horseradish Sauce
Rump Steak & Horseradish Sauce
with roasted butternut & beetroot
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Beetroot
- Butternut
- Creamy Horseradish
- Dried Thyme
- Free-Range Beef Rump
- Green Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST VEG
Preheat the oven to 200°C. Spread the butternut and the beetroot pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FRY THE STEAK
When the roast has 8-10 minutes remaining, place a pan over 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 a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season.
DINNER IS READY
Plate up the rinsed green leaves and the roast veg, and side with the steak slices. Drizzle the creamy horseradish over it all to finish. Delish, Chef!
Beetroot - 150g
Butternut - 250g
Dried Thyme - 10ml
Free-range Beef Rump - 160g
Creamy Horseradish - 50ml
Green Leaves - 20g
ROAST VEG
Preheat the oven to 200°C. Spread the butternut and the beetroot pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FRY THE STEAK
When the roast has 8-10 minutes remaining, place a pan over 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 a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season.
DINNER IS READY
Plate up the rinsed green leaves and the roast veg, and side with the steak slices. Drizzle the creamy horseradish over it all to finish. Delish, Chef!
Beetroot - 300g
Butternut - 500g
Dried Thyme - 20ml
Free-range Beef Rump - 320g
Creamy Horseradish - 100ml
Green Leaves - 40g
ROAST VEG
Preheat the oven to 200°C. Spread the butternut and the beetroot pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FRY THE STEAK
When the roast has 8-10 minutes remaining, place a pan over 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 a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season.
DINNER IS READY
Plate up the rinsed green leaves and the roast veg, and side with the steak slices. Drizzle the creamy horseradish over it all to finish. Delish, Chef!
Beetroot - 450g
Butternut - 750g
Dried Thyme - 30ml
Free-range Beef Rump - 480g
Creamy Horseradish - 150ml
Green Leaves - 60g
ROAST VEG
Preheat the oven to 200°C. Spread the butternut and the beetroot pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FRY THE STEAK
When the roast has 8-10 minutes remaining, place a pan over 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 a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season.
DINNER IS READY
Plate up the rinsed green leaves and the roast veg, and side with the steak slices. Drizzle the creamy horseradish over it all to finish. Delish, Chef!
Beetroot - 600g
Butternut - 1kg
Dried Thyme - 40ml
Free-Range Beef Rump - 640g
Creamy Horseradish - 205ml
Green Leaves - 80g
Woolies Products in this dish
