It’s not a sauce or a paste, but rather a silky smooth puree that will feature on your plate today, Chef. Made with milk, butter & sweet corn, this mouthwatering blend of flavours becomes the perfect bed for paprika-spiced slices of beef rump, served with a veggie medley of oven-roasted smashed potatoes & leeks.
Smoked Paprika Beef Rump & Corn Purée
Smoked Paprika Beef Rump & Corn Purée
with charred leeks
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Beef
- Beef Rump
- Corn
- Fresh Parsley
- Full Cream UHT Milk
- Garlic Clove
- Garlic Cloves
- Leeks
- Maple-flavoured Syrup
- Onion
- Paprika Blend
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Blender
- Butter
PARBOIL BABY POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
SMASHED POTS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CHARRED Leeks
Rinse the Leeks and cut into 4-5cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven until softened and charred, 15-20 minutes.
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, paprika blend, and the syrup. Remove from the pan, with all the pan juices and cover to keep warm. Just before serving, slice the steak and season.
INTO THE BLENDER
Place a small pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Onion until soft, 3-4 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the corn and the milk. Simmer until the corn is heated through, 2-4 minutes. Transfer the mixture to a blender (or use a stick blender) and blend until smooth, adding warm water to loosen if it's too thick. Remove from the blender and season.
TIME TO DINE
Smear the Corn purée, top with steak slices and drizzle over some of the juices. Side with the smashed potatoes and charred Leeks. Garnish with a sprinkle of the parsley and dig in Chef!
PARBOIL BABY POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
SMASHED POTS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CHARRED Leeks
Rinse the Leeks and cut into 4-5cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven until softened and charred, 15-20 minutes.
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, paprika blend, and the syrup. Remove from the pan, with all the pan juices and cover to keep warm. Just before serving, slice the steak and season.
INTO THE BLENDER
Place a small pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Onion until soft, 3-4 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the corn and the milk. Simmer until the corn is heated through, 2-4 minutes. Transfer the mixture to a blender (or use a stick blender) and blend until smooth, adding warm water to loosen if it's too thick. Remove from the blender and season.
TIME TO DINE
Smear the Corn purée, top with steak slices and drizzle over some of the juices. Side with the smashed potatoes and charred Leeks. Garnish with a sprinkle of the parsley and dig in Chef!
PARBOIL BABY POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
SMASHED POTS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
CHARRED Leeks
Rinse the Leeks and cut into 4-5cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven until softened and charred, 20-25 minutes.
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, paprika blend, and the syrup. Remove from the pan, with all the pan juices and cover to keep warm. Just before serving, slice the steak and season.
INTO THE BLENDER
Place a small pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Onion until soft, 4-5 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the corn and the milk. Simmer until the corn is heated through, 5-7 minutes. Transfer the mixture to a blender (or use a stick blender) and blend until smooth, adding warm water to loosen if it's too thick. Remove from the blender and season.
TIME TO DINE
Smear the Corn purée, top with steak slices and drizzle over some of the juices. Side with the smashed potatoes and charred Leeks. Garnish with a sprinkle of the parsley and dig in Chef!
PARBOIL BABY POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
SMASHED POTS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
CHARRED Leeks
Rinse the Leeks and cut into 4-5cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven until softened and charred, 20-25 minutes.
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, paprika blend, and the syrup. Remove from the pan, with all the pan juices and cover to keep warm. Just before serving, slice the steak and season.
INTO THE BLENDER
Place a small pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Onion until soft, 4-5 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the corn and the milk. Simmer until the corn is heated through, 5-7 minutes. Transfer the mixture to a blender (or use a stick blender) and blend until smooth, adding warm water to loosen if it's too thick. Remove from the blender and season.
TIME TO DINE
Smear the Corn purée, top with steak slices and drizzle over some of the juices. Side with the smashed potatoes and charred Leeks. Garnish with a sprinkle of the parsley and dig in Chef!
Frequently Asked Questions
What is the preparation time for Smoked Paprika Beef Rump & Corn Purée?
The preparation time for Smoked Paprika Beef Rump & Corn Purée with charred leeks is between 30 and 50 minutes.
What is the total time required to make Smoked Paprika Beef Rump & Corn Purée with charred leeks?
The total time required to make Smoked Paprika Beef Rump & Corn Purée with charred leeks is between 40 and 60 minutes.
How many servings does Smoked Paprika Beef Rump & Corn Purée provide?
4 servings
What are the main ingredients in Smoked Paprika Beef Rump & Corn Purée?
Baby Potatoes, Beef, Beef Rump, Corn, Fresh Parsley, Full Cream UHT Milk, Garlic Clove, Garlic Cloves, Leeks, Maple-flavoured Syrup, Onion, Paprika Blend
What is the nutritional information of Smoked Paprika Beef Rump & Corn Purée?
Calories: 777, Carbs: 90 grams, Fat: grams, Protein: 46 grams, Sugar: 28.6 grams, Salt: 254 grams
How do I prepare Smoked Paprika Beef Rump & Corn Purée?
TIME TO DINE: Smear the corn purée, top with steak slices and drizzle over some of the juices. Side with the smashed potatoes and charred leeks. Garnish with a sprinkle of the parsley and dig in Chef! INTO THE BLENDER: Place a small pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the onion until soft, 3-4 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the corn and the milk. Simmer until the corn is heated through, 2-4 minutes. Transfer the mixture to a blender (or use a stick blender) and blend until smooth, adding warm water to loosen if it's too thick. Remove from the blender 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, paprika blend, and the syrup. Remove from the pan, with all the pan juices and cover to keep warm. Just before serving, slice the steak and season. CHARRED LEEKS: Rinse the leeks and cut into 4-5cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven until softened and charred, 15-20 minutes. SMASHED POTS: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). PARBOIL BABY POTS: Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
What should be prepared from my kitchen to make Smoked Paprika Beef Rump & Corn Purée?
Baby Potatoes, Beef, Beef Rump, Corn, Fresh Parsley, Full Cream UHT Milk, Garlic Clove, Garlic Cloves, Leeks, Maple-flavoured Syrup, Onion, Paprika Blend
How many calories does Smoked Paprika Beef Rump & Corn Purée have?
777 calories
How much fat content does Smoked Paprika Beef Rump & Corn Purée have?
grams
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