This delicious recipe – described as a date night meal that’s meant to be shared between two – comes from private chef Tiisetso Sebola, who hails from Polokwane. The chef recently hosted an interactive four-course dinner at The Chef’s Studio in Cape Town. Themed Food as we know it, the menu is described as a global culinary journey inspired by SA flavours.
“My vision with this series is to bring delicious, world-class meals to people, while showing them that South African flavours can also play on this scale,” says Tiisetso Sebola. “I find it exciting that we can enjoy ‘fancy’ European dishes and bring in our well-loved flavours like atchaar, bay leaves and crispy chicken.”
Before becoming a private chef last year, he worked in some of South Africa’s best kitchens, including Mondiall Kitchen and Bar, Thali, Chefs Warehouse on Bree Street and as Head Chef at Unfiltered. He now brings his guests unique, exciting flavours at events or in the comfort of their own homes, and is also known for the popular Brunch’d series, hosted at the Silo District’s Si Cantina Sociale.
Beef Rump with Golden Potatoes, Grilled Spring Onion and Curry Leaf Béarnaise Sauce
700g Beef Rump
400g Baby Potatoes
3 Small Spring Onions
1 Egg Yolk
1 tbsp Vinegar
3 Garlic Cloves
8 Curry Leaves
Half teaspoon Turmeric
Half teaspoon Paprika
A Sprig of Thyme
A sprig of Rosemary
Salt and Pepper to taste
- Melt 150ml of butter in a saucepan along with the curry leaves and a pinch of paprika until fairly translucent on a medium heat. Pour the melted butter into a jug and set aside.
- In a pot of boiling water, boil the spring onion for 1min then rinse under cold water to cool. Set them aside too.
- Slice all the potatoes in half, lay them in a tray skin side down then add the butter to the tray. Season with salt, turmeric and paprika then pop in to a pre heated oven at 200 degrees Celsius for 20mins – moving them around every 6mins and basting with the melted butter.
- Prepare a nonstick pan on high heat.
- Oil and season the spring onion with salt. Once pan is nearly smoking, lightly char the spring onions and set them aside once again. Don’t take away the hot pan.
- Brush the Ribeye with oil and season with salt. Lightly oil the hot pan and sear the meat , Shaking the pan just a little to avoid sticking. Reduce the heat to medium high and leave the meat to wear on one side for 4 – 6 minute. Once the side is brown, flip the meat to the other side and in the pan add leftover butter, rosemary, thyme and 3 crushed cloves. As the butter melts constantly spoon it over the meat to enforce flavour. Reduce the heat to medium-low after 5mins and leave in pan.
- In a bowl or blender, add one egg yolk, vinegar, the juice of half a lemon and season with salt. Whisk or blend the mixture to forms almost pale yellow mixture then slowly add the melted butter while whisking/blending being careful not to split the béarnaise. Set aside when it’s done.
- Take the rump out of the pan and let it rest for about 5 mins in a plate.
- Take the potatoes out the oven, toss with salt and pepper.
- Slice the rump to your desired size, serve with the potatoes, spring onion and the béarnaise smothered on top or in a small jar on the side. Garnish the meal with sliced radish or chives, or both.