Eskort

Hasselback Sweet Potato with Rump Steak

Eskort Hasselback Sweet Potato with Rump Steak

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Serves

4

Ingredients:

  • 1 Eskort Rump Steak 
  • 4 Sweet potatoes sliced thinly (halfway) 
  • ¼ C sage chopped 
  • 3 T oil 
  • Salt to taste 
  • 1 C mozzarella cheese grated 
  • ¼ C tomato jam

Method

  • Preheat the oven to 200°C.
  • Place the sweet potatoes in an oven pan and drizzle them with olive oil. 
  • Add the sage to the sweet potatoes, season with salt and bake them for 15-20 min. 
  • While the sweet potato is in the oven, heat a frying pan over a high heat. 
  • Season the steak with olive oil and salt.
  • Fry the rump for 6 min on each side and 1 min on the fat side. 
  • Allow the rump to rest for 5 min before you slice it. 
  • Add the mozzarella to the sweet potato and bake for 5 more minutes.

Serve:

  • Serve the sliced rump with the sweet potatoes and some freshly chopped herbs. (we used chives)
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