Rump Steak with a Red Wine & Dried Fruit Sauce

A rump steak with red wine sauce & quinoa salad is the perfect meal for a home date-night! And to celebrate, a glass of your favourite red. A simple but beautiful recipe for a romantic night-in.




  • Beef
  • Sauce


  • South African

Cooking Methods

  • Pan-Fry



Prep Time

20 minutes

Cooking Time

30 minutes


For the Dried Fruit and Red Wine Sauce:

  • 125ml (1/2 cup) Food Lover’s Jumbo Raisins
  • 125ml (1/2 cup) pitted prunes
  • 375ml (1 1/2 cup) red wine
  • 250ml (1 cup) beef stock
  • 15ml (1 Tbsp) butter
  • Salt and black pepper, to taste

For the Salad:

  • 750ml (3 cups) cooked quinoa
  • 15ml (1 Tbsp) fennel seeds
  • 15ml (1 Tbsp) coriander seeds
  • 500ml (2 cups) baby spinach, washed
  • 250ml (1 cup) pineapple, cubed
  • 30ml (2 Tbs) parsley, chopped
  • 375ml (1 ½ cup) red kidney beans
  • 80ml (1/3 cup) jumbo raisins
  • Zest and juice of 1 lemon
  • Salt and pepper, to taste

For the Lemon and Mint Dressing:

  • 60ml (1/4 cup) lemon juice
  • 60ml (1/4 cup) apple cider vinegar
  • 15ml (1 Tbsp) honey
  • 2.5ml (1/2 tsp) paprika
  • 60ml (1/4 cup) olive oil
  • 30ml (2 Tbsp) mint, chopped
  • Salt and black pepper, to taste

For the Rump Steak:

  • 30ml (2 Tbsp) Food Lover’s Blended Seed & Extra Virgin Olive Oil
  • 800g Karan Beef Rump Steak
  • Salt and black pepper, to taste


For the Dried Fruit and Red Wine Sauce:

  1. Soak the raisins and prunes in the red wine for about 10-20 minutes.
  2. Once the dried fruit has softened, place the fruit with all of the soaking liquid into a small saucepan with the beef stock. Boil for about 15 minutes or until thickened and reduced. Blend the sauce in a food processor and strain through a sift. Add the butter and allow to melt in to create a smooth and creamy mouthfeel. Check for seasoning and adjust according to your taste.
  3. For the Salad:

    1. Combine all ingredients and serve with the steak.
    2. For the Lemon and Mint Dressing:

      1. Combine all ingredients in a mixing bowl and mix until well combined and emulsified. Dress the salad just before serving.
      2. For the Rump Steak:

        1. Season the steak with salt and pepper. Heat a griddle pan over a high heat and place the steak with the fat side down on the pan and cook for about 2-3 minutes, or until the fat has rendered out and is brown and crispy.
        2. Fry the steaks on each side for about 5-6 minutes, depending on the thickness and how you like your meat cooked.
        3. Serve the seared rump with the salad and the sauce – and don’t forget to pour yourself and your loved one a lovely glass of red wine with your romantic meal.


If you do not like rumps steak then substitute it for your favourite cut of beef, like rib eye, sirloin, fillet, or even ostrich steak

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