McCain Slap Chips with sage butter beef rump and garlic sage aioli

4 servings Prep: 5 mins, Cooking: 10 mins
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Many of us still enjoy a good piece of meat – I know I do! You can create your own steakhouse classic at home in just 15 minutes. Succulent beef rump cooked in a sage butter served with slap chips … How could you go wrong? Recipe by Apriena Jugoo Pummer

By Independent Contributor February 18 2021
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Ingredients (12)

McCain Slap Chips
4 x 200–250 g rump steak
black peppercorns — crushed
3 garlic cloves — roughly crushed
Handful of fresh sage leaves
4 tbsp butter
For the garlic sage aioli
1 cup mayonnaise
1 garlic clove — crushed
1/2 tsp dried sage
1 tbsp Worcestershire sauce
black peppercorns — crushed
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Cook McCain Slap Chips according to package instructions.

Heat a skillet over high heat until smoking hot.

Pat dry beef rumps and sprinkle generously with salt and cracked black pepper. 

Add the garlic, sage and butter to the skillet, swirl and then place the rump steaks in the skillet.

Sear the steaks for about 3 minutes per side, drizzling the butter over the steaks while cooking. 

Remove the rumps from the skillet and allow to rest.

While the rumps are resting, get ready to make the aioli.

Combine all the ingredients for the aioli, mix well and place in a bowl.

Plate up your delicious rumps with the McCain Slap Chips and the garlic sage aioli on the side. 

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  1. Varkie says:


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