Speedy Steak & Caramelised Onion Rolls

Speedy Steak & Caramelised Onion Rolls

with Béarnaise Sauce

3.3 / 4 Rating
Rate this recipe
Download the recipe
Read more

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!

Preparation Time25 minutes
Cooking difficultyLevel 1

serving 4 people


serving 4 people

2 unit

red onion

1 packet

beef rump

5 unit

bake-at-home continental rolls

(ContainsGluten, SoyaMay be presentEgg, Milk, Sesame)

2 unit


1 bag

cos lettuce

1 tub

bearnaise sauce

(ContainsEgg, Milk)

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

1 tbs


3 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Values
per 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
The average adult daily energy intake is 8700 kJ
Chopping board
Medium Non-Stick Pan
Aluminum Foil
Large Non-Stick Pan

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.