Rump steak in pear puree sauce served with roasted vegetables and broccoli

Dinner for one

Felt like having red meat. Bought a rump fillet, a packet of diced pumpkin, and one small broccoli. Decided to use up my pear puree that I have left over from Pear condensed milk cake.

I know it’s strange to coat or serve rump in pear puree sauce. Well, I love to create and explore the variety of food combined together. Got to try to tell you the taste. Anyway, there’s rump serve in chocolate sauce why not pear puree. I don’t like wasting food.

This is a modern twist of eating food which have meat, vegetables and fruit. Glad I added pureed pear onto my rump. It’s gives my rump some moist caramelised taste, looks great and I really enjoyed the flavour combo. My plate looks colourful and beautiful as well as delicious healthy. Let’s roast!!!


1 rump steak
1 small broccoli, cut to bite size
100 g diced pumpkin
6 medley cherries tomatoes
black pepper

Puree sauce (OPT)

Pear puree, leftover


Get the steak out of the fridge and allow it to come up to room temperature about 30 minutes before cooking it from cold will stop the heat from penetrating to the middle as efficiently. If two steaks about 45 minutes.

Preheat oven 180 degrees C. While waiting for steak to be at room temperature, place half pear and some water in blender and puree it. Set aside. (For you if you don’t have leftovers pear puree).

You also need to make sure your pan, is super-hot before you begin, this will help to caramelise the steak, essential for a delicious crust. Try aim to cook your steak medium-rare to medium. Turning it every minute or so will make sure you get a really even cook during cooking.

Rub the steak all over with a good lug of olive oil and a good pinch of salt and black pepper both sides. Carefully place well-oiled and seasoned steak in pan and sear until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes.

Flip steak then transfer immediately to baking tray in preheated oven. Roast until medium done about 10-12 minutes or to your liking. Once cooked to your liking, rest the steak on a warmed plate to collect all the lovely juices for 5 minutes.

In a lined foil baking tray place pumpkin and cherries tomatoes. Drizzle oil, season with salt and black pepper. Roast together with rump until cooked and softened. Melt 1 Tbs butter and oil in the same pan, add broccoli and cook until tender and cooked through about 5-7 minutes. Season with salt and pepper.

By now the juice from steak is enough collected. Pour the juices back into hot pan warm up with pear puree about 4 Tbs. Mix well to thickened it a bit about 3 minutes. Spoon warm puree sauce over the steak and add some roasted vegetables and some cooked broccoli. Reserved the remaining vegetables for other dishes. Serve with a glass of red wine. Enjoy!!!