Guess what time it is, Chef? Wine and dine o’clock! A glistening, rich beef stock forms the base for a silky red wine sauce, infused with fresh thyme. This lip-smacking liquid is poured over a bed of fluffy white basmati rice and pan-seared steak slices, spiced with NOMU Italian Rub. Served with earthy green beans.
Seared Beef & Red Wine Sauce
Seared Beef & Red Wine Sauce
with crunchy green beans
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Beef Rump
- Fresh Parsley
- Fresh Thyme
- Garlic Clove/s
- Garlic Cloves
- Green Beans
- NOMU Italian Rub
- Red Wine
- Stock & Flour Mix
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
RICE & BEANS
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. Coat the green beans in oil and season. Air fry at 200°C until starting to crisp up, 5-8 minutes (shifting halfway).
SAUCE
Place a pan over medium-high heat with a drizzle of oil. In a small bowl, combine the stock & flour mix with 1 [2]|#7DA0D7 tbsp of water. When hot, fry the garlic and the thyme sprigs until fragrant, 1-2 minutes. Deglaze with the red wine. Mix in 50ml [100ml]|#7DA0D7 of water, the stock & flour mixture, and a sweetener (to taste). Simmer until thickening, 4-5 minutes. In the final 1-2 minutes, mix in 10g [20g]|#7DA0D7 of butter. Remove from the heat, discard the thyme sprigs, and season.
STEAK
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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO DINE
Dish up the fluffy rice, top with steak slices, and spoon over the silky red wine sauce. Side with the crunchy green beans and garnish with the parsley. Bon appétit, Chef!
White Basmati Rice - 100ml
Green Beans - 80g
Beef Rump - 160g
NOMU Italian Rub - 5ml
Stock & Flour Mix - 10ml
Garlic Clove/s - 1
Fresh Thyme - 3g
Red Wine - 50ml
Fresh Parsley - 5g
RICE & BEANS
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. Coat the green beans in oil and season. Air fry at 200°C until starting to crisp up, 5-8 minutes (shifting halfway).
SAUCE
Place a pan over medium-high heat with a drizzle of oil. In a small bowl, combine the stock & flour mix with 1 [2]|#7DA0D7 tbsp of water. When hot, fry the garlic and the thyme sprigs until fragrant, 1-2 minutes. Deglaze with the red wine. Mix in 50ml [100ml]|#7DA0D7 of water, the stock & flour mixture, and a sweetener (to taste). Simmer until thickening, 4-5 minutes. In the final 1-2 minutes, mix in 10g [20g]|#7DA0D7 of butter. Remove from the heat, discard the thyme sprigs, and season.
STEAK
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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO DINE
Dish up the fluffy rice, top with steak slices, and spoon over the silky red wine sauce. Side with the crunchy green beans and garnish with the parsley. Bon appétit, Chef!
White Basmati Rice - 200ml
Green Beans - 160g
Beef Rump - 320g
NOMU Italian Rub - 10ml
Stock & Flour Mix - 20ml
Garlic Clove/s - 2
Fresh Thyme - 5g
Red Wine - 100ml
Fresh Parsley - 10g
RICE & BEANS
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. Coat the green beans in oil and season. Air fry at 200°C until starting to crisp up, 5-8 minutes (shifting halfway).
SAUCE
Place a pan over medium-high heat with a drizzle of oil. In a small bowl, combine the stock & flour mix with 3 [4]|#7DA0D7 tbsp of water. When hot, fry the garlic and the thyme sprigs until fragrant, 1-2 minutes. Deglaze with the red wine. Mix in 150ml [200ml]|#7DA0D7 of water, the stock & flour mixture, and a sweetener (to taste). Simmer until thickening, 5-6 minutes. In the final 1-2 minutes, mix in 30g [40g]|#7DA0D7 of butter. Remove from the heat, discard the thyme sprigs, and season.
STEAK
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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO DINE
Dish up the fluffy rice, top with steak slices, and spoon over the silky red wine sauce. Side with the crunchy green beans and garnish with the parsley. Bon appétit, Chef!
White Basmati Rice - 300ml
Green Beans - 240g
Beef Rump - 480g
NOMU Italian Rub - 15ml
Stock & Flour Mix - 30ml
Garlic Cloves - 3
Fresh Thyme - 8g
Red Wine - 150ml
Fresh Parsley - 15g
RICE & BEANS
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. Coat the green beans in oil and season. Air fry at 200°C until starting to crisp up, 5-8 minutes (shifting halfway).
SAUCE
Place a pan over medium-high heat with a drizzle of oil. In a small bowl, combine the stock & flour mix with 3 [4]|#7DA0D7 tbsp of water. When hot, fry the garlic and the thyme sprigs until fragrant, 1-2 minutes. Deglaze with the red wine. Mix in 150ml [200ml]|#7DA0D7 of water, the stock & flour mixture, and a sweetener (to taste). Simmer until thickening, 5-6 minutes. In the final 1-2 minutes, mix in 30g [40g]|#7DA0D7 of butter. Remove from the heat, discard the thyme sprigs, and season.
STEAK
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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO DINE
Dish up the fluffy rice, top with steak slices, and spoon over the silky red wine sauce. Side with the crunchy green beans and garnish with the parsley. Bon appétit, Chef!
White Basmati Rice - 400ml
Green Beans - 320g
Beef Rump - 640g
NOMU Italian Rub - 20ml
Stock & Flour Mix - 40ml
Garlic Cloves - 4
Fresh Thyme - 10g
Red Wine - 200ml
Fresh Parsley - 20g
Frequently Asked Questions
What is the preparation time for Seared Beef & Red Wine Sauce?
The preparation time for Seared Beef & Red Wine Sauce with crunchy green beans is between 15 and 20 minutes.
What is the total time required to make Seared Beef & Red Wine Sauce with crunchy green beans?
The total time required to make Seared Beef & Red Wine Sauce with crunchy green beans is between 20 and 25 minutes.
How many servings does Seared Beef & Red Wine Sauce provide?
4 servings
What are the main ingredients in Seared Beef & Red Wine Sauce?
Beef, Beef Rump, Fresh Parsley, Fresh Thyme, Garlic Clove/s, Garlic Cloves, Green Beans, NOMU Italian Rub, Red Wine, Stock & Flour Mix, White Basmati Rice
What is the nutritional information of Seared Beef & Red Wine Sauce?
Calories: 748, Carbs: 87 grams, Fat: grams, Protein: 45.1 grams, Sugar: 3.9 grams, Salt: 340 grams
How do I prepare Seared Beef & Red Wine Sauce?
TIME TO DINE: Dish up the fluffy rice, top with steak slices, and spoon over the silky red wine sauce. Side with the crunchy green beans and garnish with the parsley. Bon appétit, Chef! STEAK: 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. SAUCE: Place a pan over medium-high heat with a drizzle of oil. In a small bowl, combine the stock & flour mix with 1 [2]|#7DA0D7 tbsp of water. When hot, fry the garlic and the thyme sprigs until fragrant, 1-2 minutes. Deglaze with the red wine. Mix in 50ml [100ml]|#7DA0D7 of water, the stock & flour mixture, and a sweetener (to taste). Simmer until thickening, 4-5 minutes. In the final 1-2 minutes, mix in 10g [20g]|#7DA0D7 of butter. Remove from the heat, discard the thyme sprigs, and season. RICE & BEANS: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. Coat the green beans in oil and season. Air fry at 200°C until starting to crisp up, 5-8 minutes (shifting halfway).
What should be prepared from my kitchen to make Seared Beef & Red Wine Sauce?
Beef, Beef Rump, Fresh Parsley, Fresh Thyme, Garlic Clove/s, Garlic Cloves, Green Beans, NOMU Italian Rub, Red Wine, Stock & Flour Mix, White Basmati Rice
How many calories does Seared Beef & Red Wine Sauce have?
748 calories
How much fat content does Seared Beef & Red Wine Sauce have?
grams
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