Rump steak with honey and wasabi sauce

Rump steak with honey and wasabi sauce

Total: 1 hr 10 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / person: 463 kcal
, Fat: 14 g
, Carbohydrate: 47 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sweet potatoes

800 g sweet potatoes, cut into wedges
1 tbsp Maizena cornflour
½ tsp salt
a little pepper
1 tbsp olive oil

rump steaks

4 sirloin steaks (rump steaks, each approx. 150 g and 2 cm thick)
clarified butter for frying
1 tsp salt


3 tbsp liquid honey
2 tbsp water
1 ½ tsp wasabi paste
salt to taste
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How it's done

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Sweet potatoes

Mix the sweet potatoes, cornflour, salt and pepper in a bowl. Add the oil, mix, spread on a baking tray lined with baking paper. .


Approx. 40 mins. in the centre of an oven preheated to 220°C. Turn the sweet potatoes once during cooking.

rump steaks

Remove the meat from the fridge approx. 30 mins. prior to cooking. Heat the clarified butter in a frying pan. In batches, fry the rump steaks for approx. 1 min. on each side, reduce the heat, allow the meat to cook through for approx. 1 min. each side. Remove, season with salt, cover and set aside.


Wipe the cooking fat from the pan, add the honey, water and wasabi paste, loosen any bits that have stuck to the pan, reduce the sauce a little, season with salt. Serve up the sweet potatoes and meat, with the sauce on the side.

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