Steak, sweet potato, and creamed spinach; a classically delicious dinner to nourish and invigorate! This juicy rump is enhanced with crème fraîche wilted spinach and a crunchy salad to provide a fresh finish.
Saloon Rump & Creamed Spinach
Saloon Rump & Creamed Spinach
with crème fraîche, garlic & roast sweet potato
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Beef
- Creme Fraiche
- Cucumber
- Free-range Beef Rump Steak
- Garlic Clove
- Garlic Cloves
- NOMU Beef Rub
- Onion
- Onions
- Salad Leaves
- Spinach
- Sunflower Seeds
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOSS ’N TOAST!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and Cucumber half-moons in a bowl. Add 5ml of olive oil and some seasoning and toss to coat.
WILT
When the sweet potato reaches the halfway point, return the pan to a medium high heat with a drizzle of oil. When hot, saute the shredded Spinach for 2-3 minutes until wilted. Remove from the heat.
CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the Spinach to the pan, add in the crème fraîche and 80ml of warm water and stir to combine. Reduce the heat to low and simmer for 3-4 minutes until thickening. If it’s too thick, just loosen with a splash of warm water. Remove from the heat and season.
STEAK
Place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak) In the final 1-2 minutes, baste with a knob of butter and the Beef rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing and lightly seasoning with salt and pepper.
DELIGHTFUL
Plate the sweet potato alongside the creamed Spinach and juicy rump slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!
ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOSS ’N TOAST!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and Cucumber half-moons in a bowl. Add 10ml of olive oil and some seasoning and toss to coat.
WILT
When the sweet potato reaches the halfway point, return the pan to a medium high heat with a drizzle of oil. When hot, saute the shredded Spinach for 3-4 minutes until wilted. Remove from the heat.
CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the Spinach to the pan, add in the crème fraîche and 100ml of warm water and stir to combine. Reduce the heat to low and simmer for 3-4 minutes until thickening. If it’s too thick, just loosen with a splash of warm water. Remove from the heat and season.
STEAK
Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks) In the final 1-2 minutes, baste with a knob of butter and the Beef rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing and lightly seasoning with salt and pepper.
DELIGHTFUL
Plate the sweet potato alongside the creamed Spinach and juicy rump slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!
ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TOSS ’N TOAST!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and Cucumber half-moons in a bowl. Add 15ml of olive oil and some seasoning and toss to coat.
WILT
When the sweet potato reaches the halfway point, return the pan to a medium high heat with a drizzle of oil. When hot, saute the shredded Spinach for 4-5 minutes until wilted. Remove from the heat.
CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the Spinach to the pan, add in the crème fraîche and 125ml of warm water and stir to combine. Reduce the heat to low and simmer for 4-5 minutes until thickening. If it’s too thick, just loosen with a splash of warm water. Remove from the heat and season.
STEAK
Place a large pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks) In the final 1-2 minutes, baste with a knob of butter and the Beef rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing and lightly seasoning with salt and pepper.
DELIGHTFUL
Plate the sweet potato alongside the creamed Spinach and juicy rump slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!
ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TOSS ’N TOAST!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and Cucumber half-moons in a bowl. Add 20ml of olive oil and some seasoning and toss to coat.
WILT
When the sweet potato reaches the halfway point, return the pan to a medium high heat with a drizzle of oil. When hot, saute the shredded Spinach for 4-5 minutes until wilted. Remove from the heat.
CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the Spinach to the pan, add in the crème fraîche and 150ml of warm water and stir to combine. Reduce the heat to low and simmer for 4-5 minutes until thickening. If it’s too thick, just loosen with a splash of warm water. Remove from the heat and season.
STEAK
Place a large pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks) In the final 1-2 minutes, baste with a knob of butter and the Beef rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing and lightly seasoning with salt and pepper.
DELIGHTFUL
Plate the sweet potato alongside the creamed Spinach and juicy rump slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!
Frequently Asked Questions
What is the preparation time for Saloon Rump & Creamed Spinach?
The preparation time for Saloon Rump & Creamed Spinach with crème fraîche, garlic & roast sweet potato is between 20 and 35 minutes.
What is the total time required to make Saloon Rump & Creamed Spinach with crème fraîche, garlic & roast sweet potato?
The total time required to make Saloon Rump & Creamed Spinach with crème fraîche, garlic & roast sweet potato is between 45 and 65 minutes.
How many servings does Saloon Rump & Creamed Spinach provide?
4 servings
What are the main ingredients in Saloon Rump & Creamed Spinach?
Beef, Creme Fraiche, Cucumber, Free-range Beef Rump Steak, Garlic Clove, Garlic Cloves, NOMU Beef Rub, Onion, Onions, Salad Leaves, Spinach, Sunflower Seeds, Sweet Potato
What is the nutritional information of Saloon Rump & Creamed Spinach?
Calories: 804, Carbs: 56 grams, Fat: grams, Protein: 45.3 grams, Sugar: 22.8 grams, Salt: 1068 grams
How do I prepare Saloon Rump & Creamed Spinach?
WILT: When the sweet potato reaches the halfway point, return the pan to a medium high heat with a drizzle of oil. When hot, saute the shredded spinach for 3-4 minutes until wilted. Remove from the heat. ROAST: Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. TOSS ’N TOAST!: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and cucumber half-moons in a bowl. Add 10ml of olive oil and some seasoning and toss to coat. CREAMY: Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the spinach to the pan, add in the crème fraîche and 100ml of warm water and stir to combine. Reduce the heat to low and simmer for 3-4 minutes until thickening. If it’s too thick, just loosen with a splash of warm water. Remove from the heat and season. STEAK: Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks) In the final 1-2 minutes, baste with a knob of butter and the Beef rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing and lightly seasoning with salt and pepper. DELIGHTFUL: Plate the sweet potato alongside the creamed spinach and juicy rump slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!
What should be prepared from my kitchen to make Saloon Rump & Creamed Spinach?
Beef, Creme Fraiche, Cucumber, Free-range Beef Rump Steak, Garlic Clove, Garlic Cloves, NOMU Beef Rub, Onion, Onions, Salad Leaves, Spinach, Sunflower Seeds, Sweet Potato
How many calories does Saloon Rump & Creamed Spinach have?
804 calories
How much fat content does Saloon Rump & Creamed Spinach have?
grams
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