Get ready to dig your spoon into creamy layers of potato bake, made from onions, potato, homemade bechamél sauce and a golden-baked cheese topping. Joining this flavour party is seared beef rump and a refreshing salad made with toasted sunflower seeds, plump peas, & green leaves. Hip-hip, hooray for a delicious dinner!
Seared Beef Rump & Potato Bake
Seared Beef Rump & Potato Bake
with a fresh salad & sunflower seeds
Hands on Time: 15 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Cake Flour
- Free-Range Beef Rump
- Garlic Clove
- Garlic Cloves
- Grated Cheddar Cheese
- Low Fat Fresh Milk
- Onion
- Onions
- Peas
- Potato
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Butter
BEGIN WITH THE BECHAMÉL
Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 20g of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season.
BAKE THE Potato BAKE
Lightly grease a small baking dish. Add the sliced Potato & onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 35-40 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the grated cheese. Bake for the remaining time until golden.
SUNNY SEEDS & SALAD
Boil the kettle. Rinse and roughly shred the salad leaves. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BRING IT TOGETHER
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Just before serving, add the shredded salad leaves, the toasted seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined.
SEAR THE STEAK
When the Potato bake has 10 minutes remaining, 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. 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.
TIME TO DINE!
Plate up the steak slices. Serve with the cheese Potato bake and the fresh salad. Time to dine, Chef!
BEGIN WITH THE BECHAMÉL
Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 40g of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season.
BAKE THE Potato BAKE
Lightly grease a small baking dish. Add the sliced Potato & onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 35-40 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the grated cheese. Bake for the remaining time until golden.
SUNNY SEEDS & SALAD
Boil the kettle. Rinse and roughly shred the salad leaves. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BRING IT TOGETHER
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Just before serving, add the shredded salad leaves, the toasted seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined.
SEAR THE STEAK
When the Potato bake has 10 minutes remaining, 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. 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.
TIME TO DINE!
Plate up the steak slices. Serve with the cheese Potato bake and the fresh salad. Time to dine, Chef!
BEGIN WITH THE BECHAMÉL
Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 60g of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season.
BAKE THE Potato BAKE
Lightly grease a baking dish. Add the sliced Potato & onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 40-45 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the grated cheese. Bake for the remaining time until golden.
SUNNY SEEDS & SALAD
Boil the kettle. Rinse and roughly shred the salad leaves. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BRING IT TOGETHER
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Just before serving, add the shredded salad leaves, the toasted seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined.
SEAR THE STEAK
When the Potato bake has 10 minutes remaining, 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. 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.
TIME TO DINE!
Plate up the steak slices. Serve with the cheese Potato bake and the fresh salad. Time to dine, Chef!
BEGIN WITH THE BECHAMÉL
Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 80g of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season.
BAKE THE Potato BAKE
Lightly grease a baking dish. Add the sliced Potato & onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 40-45 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the grated cheese. Bake for the remaining time until golden.
SUNNY SEEDS & SALAD
Boil the kettle. Rinse and roughly shred the salad leaves. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BRING IT TOGETHER
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Just before serving, add the shredded salad leaves, the toasted seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined.
SEAR THE STEAK
When the Potato bake has 10 minutes remaining, 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. 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.
TIME TO DINE!
Plate up the steak slices. Serve with the cheese Potato bake and the fresh salad. Time to dine, Chef!
Frequently Asked Questions
What is the preparation time for Seared Beef Rump & Potato Bake?
The preparation time for Seared Beef Rump & Potato Bake with a fresh salad & sunflower seeds is between 15 and 35 minutes.
What is the total time required to make Seared Beef Rump & Potato Bake with a fresh salad & sunflower seeds?
The total time required to make Seared Beef Rump & Potato Bake with a fresh salad & sunflower seeds is between 40 and 55 minutes.
How many servings does Seared Beef Rump & Potato Bake provide?
4 servings
What are the main ingredients in Seared Beef Rump & Potato Bake?
Beef, Cake Flour, Free-Range Beef Rump, Garlic Clove, Garlic Cloves, Grated Cheddar Cheese, Low Fat Fresh Milk, Onion, Onions, Peas, Potato, Salad Leaves, Sunflower Seeds
What is the nutritional information of Seared Beef Rump & Potato Bake?
Calories: 872, Carbs: 62 grams, Fat: grams, Protein: 59.3 grams, Sugar: 15 grams, Salt: 342 grams
How do I prepare Seared Beef Rump & Potato Bake?
BEGIN WITH THE BECHAMÉL: Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 40g of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season. BAKE THE POTATO BAKE: Lightly grease a small baking dish. Add the sliced potato & onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 35-40 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the grated cheese. Bake for the remaining time until golden. SUNNY SEEDS & SALAD: Boil the kettle. Rinse and roughly shred the salad leaves. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BRING IT TOGETHER: Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Just before serving, add the shredded salad leaves, the toasted seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined. SEAR THE STEAK: When the potato bake has 10 minutes remaining, 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. 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. TIME TO DINE!: Plate up the steak slices. Serve with the cheese potato bake and the fresh salad. Time to dine, Chef!
What should be prepared from my kitchen to make Seared Beef Rump & Potato Bake?
Beef, Cake Flour, Free-Range Beef Rump, Garlic Clove, Garlic Cloves, Grated Cheddar Cheese, Low Fat Fresh Milk, Onion, Onions, Peas, Potato, Salad Leaves, Sunflower Seeds
How many calories does Seared Beef Rump & Potato Bake have?
872 calories
How much fat content does Seared Beef Rump & Potato Bake have?
grams
Woolies Products in this dish
