You can’t go wrong with a thyme & garlic-infused cream sauce, poured over juicy slices of premium beef steak, Chef! Served with a decadent serving of butter-coated potato chunks and a tangy sun-dried tomato & crunchy almond salad with drizzles of balsamic vinegar.
Serving guide
Choose your portion size.
BUTTER-COATED Potato
Place the Potato chunks in a pot of salted water. Bring to a boil and cook until soft, 10-15 minutes. Drain and return to the pot with a knob of butter and seasoning. Toss to coat the potato in the butter. Set aside.
NOMU-SPICED 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.
CREAMY SAUCE & SUN-DRIED Tomato SALAD
Return the pan to medium heat, reserving any pan juices. Fry the Garlic and thyme until fragrant, 1-2 minutes (stirring constantly). Turn down the heat and add a splash of water and the crème fraîche. Mix it to combine. Remove from the heat and season - you can be generous with the black pepper! In a salad bowl, toss together the green leaves, the sun-dried tomatoes, the Almonds, the balsamic vinegar (to taste) and a drizzle of olive oil. Set aside.
DELISH DINNER
Plate up the Potato, and side with the sliced beef. Pour over the creamy sauce and serve the fresh salad alongside.
BUTTER-COATED Potato
Place the Potato chunks in a pot of salted water. Bring to a boil and cook until soft, 10-15 minutes. Drain and return to the pot with a knob of butter and seasoning. Toss to coat the potato in the butter. Set aside.
NOMU-SPICED 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.
CREAMY SAUCE & SUN-DRIED Tomato SALAD
Return the pan to medium heat, reserving any pan juices. Fry the Garlic and thyme until fragrant, 1-2 minutes (stirring constantly). Turn down the heat and add a splash of water and the crème fraîche. Mix it to combine. Remove from the heat and season - you can be generous with the black pepper! In a salad bowl, toss together the green leaves, the sun-dried tomatoes, the Almonds, the balsamic vinegar (to taste) and a drizzle of olive oil. Set aside.
DELISH DINNER
Plate up the Potato, and side with the sliced beef. Pour over the creamy sauce and serve the fresh salad alongside.
BUTTER-COATED Potato
Place the Potato chunks in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot with a knob of butter and seasoning. Toss to coat the potato in the butter. Set aside.
NOMU-SPICED 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.
CREAMY SAUCE & SUN-DRIED Tomato SALAD
Return the pan to medium heat, reserving any pan juices. Fry the Garlic and thyme until fragrant, 1-2 minutes (stirring constantly). Turn down the heat and add a splash of water and the crème fraîche. Mix it to combine. Remove from the heat and season - you can be generous with the black pepper! In a salad bowl, toss together the green leaves, the sun-dried tomatoes, the Almonds, the balsamic vinegar (to taste) and a drizzle of olive oil. Set aside.
DELISH DINNER
Plate up the Potato, and side with the sliced beef. Pour over the creamy sauce and serve the fresh salad alongside.
BUTTER-COATED Potato
Place the Potato chunks in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot with a knob of butter and seasoning. Toss to coat the potato in the butter. Set aside.
NOMU-SPICED 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.
CREAMY SAUCE & SUN-DRIED Tomato SALAD
Return the pan to medium heat, reserving any pan juices. Fry the Garlic and thyme until fragrant, 1-2 minutes (stirring constantly). Turn down the heat and add a splash of water and the crème fraîche. Mix it to combine. Remove from the heat and season - you can be generous with the black pepper! In a salad bowl, toss together the green leaves, the sun-dried tomatoes, the Almonds, the balsamic vinegar (to taste) and a drizzle of olive oil. Set aside.
DELISH DINNER
Plate up the Potato, and side with the sliced beef. Pour over the creamy sauce and serve the fresh salad alongside.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R238.44
for 4 servings · R59.61 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Almonds needs 30 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 3% of packR6.96
-
Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
-
Crème Fraîche needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
-
Green Leaves needs 40 gWhole Spinach 350 g 350 g at R19.99 · 11% of packR2.28
-
Balsamic Vinegar needs 30 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 12% of packR6.60
-
Potato Chunks needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Dried Thyme
- NOMU Cajun Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Stettyn’s Creamy Beef Dinner?
The preparation time for Stettyn’s Creamy Beef Dinner with a fresh side salad is between 15 and 20 minutes.
What is the total time required to make Stettyn’s Creamy Beef Dinner with a fresh side salad?
The total time required to make Stettyn’s Creamy Beef Dinner with a fresh side salad is between 20 and 25 minutes.
How many servings does Stettyn’s Creamy Beef Dinner provide?
4 servings
What are the main ingredients in Stettyn’s Creamy Beef Dinner?
Almonds, Balsamic Vinegar, Beef Sirloin, Creme Fraiche, Dried Thyme, Garlic, Green Leaves, NOMU Cajun Rub, Potato, Tomato
What is the nutritional information of Stettyn’s Creamy Beef Dinner?
Calories: 731, Carbs: 48 grams, Fat: grams, Protein: 44.4 grams, Sugar: 11.9 grams, Salt: 506 grams
How do I prepare Stettyn’s Creamy Beef Dinner?
BUTTER-COATED POTATO: Place the potato chunks in a pot of salted water. Bring to a boil and cook until soft, 10-15 minutes. Drain and return to the pot with a knob of butter and seasoning. Toss to coat the potato in the butter. Set aside. NOMU-SPICED 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. DELISH DINNER: Plate up the potato, and side with the sliced beef. Pour over the creamy sauce and serve the fresh salad alongside. CREAMY SAUCE & SUN-DRIED TOMATO SALAD: Return the pan to medium heat, reserving any pan juices. Fry the garlic and thyme until fragrant, 1-2 minutes (stirring constantly). Turn down the heat and add a splash of water and the crème fraîche. Mix it to combine. Remove from the heat and season - you can be generous with the black pepper! In a salad bowl, toss together the green leaves, the sun-dried tomatoes, the almonds, the balsamic vinegar (to taste) and a drizzle of olive oil. Set aside.
What should be prepared from my kitchen to make Stettyn’s Creamy Beef Dinner?
Almonds, Balsamic Vinegar, Beef Sirloin, Creme Fraiche, Dried Thyme, Garlic, Green Leaves, NOMU Cajun Rub, Potato, Tomato
How many calories does Stettyn’s Creamy Beef Dinner have?
731 calories
How much fat content does Stettyn’s Creamy Beef Dinner have?
grams