Speedy Steak & Caramelised Onion Rolls
with Béarnaise Sauce
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Walnut
- Hazelnut
- Cashew
- Macadamia
- Almond
Rich, buttery and infused with tarragon, béarnaise is a stellar French sauce that transforms a meal. Don’t worry, we’ve done the hard work and given you a tub of the good stuff - so just sear your steak, cut up the veg and you have a hearty dinner with a touch of European style!
Ingredients
2 unit
red onion
1 packet
beef rump
5 unit
Bake-At-Home Continental Rolls
(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame, Lupin, Walnut, Hazelnut)
2 unit
tomato
1 bag
cos lettuce
1 tub
béarnaise sauce
(Contains: Eggs, Milk May be present: Cashew, Walnut, Macadamia, Almond)
Not included in your delivery
olive oil
2 tbs
balsamic vinegar
1 tbs
water
3 tsp
brown sugar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Thinly slice the red onion. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook, stirring, for 5-6 minutes or until softened. Add the balsamic vinegar, water (see ingredients list) and brown sugar and mix to combine. Cook for a further 3-5 minutes or until dark and sticky. Remove the pan from the heat and set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Season the beef rump generously with salt and pepper. Add the beef rump to the pan and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate, cover with foil and set aside to rest for 5 minutes.
While the steak is resting, place the bake-at-home continental rolls directly on the wire racks in the oven. Bake for 4-5 minutes, or until heated through. Slice each roll in half.
While the rolls are baking, thinly slice the tomato. Roughly chop the cos lettuce
Just before serving, very thinly slice the beef rump.
Spread the top of the rolls with a layer of béarnaise. Add cos lettuce to the bases and top with the sliced beef rump, caramelised onion and tomato slices.
