recipe collection

rumptitle
Ingredients
20g fennel seeds
10g white peppercorns
30g paprika
50g castor sugar
50g sea salt
1.8kg Black Onyx rump cap
50ml extra virgin olive oil
1 sheet quality puff pastry
1kg heirloom tomatoes, roughly chopped
¼ bunch rosemary, leaves picked
¼ bunch thyme, leaves picked
15g Greek oregano
1 egg		 Method

  1. Preheat oven to 200°C.
  2. Toast whole spices, then coarsely grind. Combine with paprika, sugar and salt.
  3. Rub spices over rump then coat with olive oil. Roast until an internal temperature of 60°C is reached, 45 minutes – 1 hour. Rest.
  4. 20 minutes before removing rump from oven, cut pastry in half and top with tomatoes, rosemary, thyme and oregano. Brush with beaten egg and bake until golden at 180°C.

To Serve
Place rump and tarte on serving platter, carve beef and drizzle platter with baking juices and leftover herbs.
marblescore

RangersValley

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recipe collection

Rump Steak Title
Rump Steak Serving
Ingredients

  • 20g fennel seeds
  • 10g white peppercorns
  • 30g paprika
  • 50g castor sugar
  • 50g sea salt
  • 1.8kg Black Onyx rump cap
  • 50ml extra virgin olive oil
  • 1 sheet quality puff pastry
  • 1kg heirloom tomatoes, roughly chopped
  • ¼ bunch rosemary, leaves picked
  • ¼ bunch thyme, leaves picked
  • 15g Greek oregano
  • 1 egg
Method

  1. Preheat oven to 200°C.
  2. Toast whole spices, then coarsely grind. Combine with paprika, sugar and salt.
  3. Rub spices over rump then coat with olive oil. Roast until an internal temperature of 60°C is reached, 45 minutes – 1 hour. Rest.
  4. 20 minutes before removing rump from oven, cut pastry in half and top with tomatoes, rosemary, thyme and oregano. Brush with beaten egg and bake until golden at 180°C.
To Serve
Place rump and tarte on serving platter, carve beef and drizzle platter with baking juices and leftover herbs.

marblescore
RangersValley