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Speedy Steak & Caramelised Onion Rolls

Speedy Steak & Caramelised Onion Rolls

with Béarnaise Sauce

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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!

Allergens:GlutenSoyaEggMilk
Preparation Time
25 minutes
Cooking difficulty
Level 1
Ingredients 
serving 4 people
Ingredients
serving 4 people

2 unit

red onion

1 packet

beef rump

5 unit

bake-at-home continental rolls

(ContainsGluten,Soya,Traces of Egg,Traces of Milk,Traces of Sesame,May contain traces of allergens)

2 unit

tomato

1 bag

cos lettuce

1 tub

bearnaise sauce

(ContainsEgg,Milk)

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

1 tbs

water

3 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2700 kJ
Fat28.4 g
of which saturates6 g
Carbohydrate57.7 g
of which sugars10.3 g
Protein37.2 g
Sodium712 mg
Utensils
Utensils
Chopping board
Knife
Medium Non-Stick Pan
Aluminum Foil
Large Non-Stick Pan
Plate
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

While the rolls are baking, thinly slice the tomato. Roughly chop the cos lettuce

5

Just before serving, very thinly slice the beef rump.

6

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.

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