This indulgent roast is made with our Heart of Rump Roast, an exclusive cut for Easter and great for those who prefer to enjoy their beef rare. Pair with our boulangère potatoes for a real showstopper.
Time
1 hour 30 mins
Serves
6
Difficulty
Medium
Ingredients
For the beef:
• 1.5kg Field & Flower Heart of Rump Roast
• 2 tsp English mustard powder
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 sticks celery, roughly chopped
• 2 sprigs each of rosemary & thyme
• 300ml red wine
• 400ml beef stock
• 1 tbsp softened butter
• 1 tbsp plain flour
• 1 tsp Dijon mustard
• Olive oil
For the boulangère potatoes:
• 2 onions, thinly sliced
• 2 cloves garlic, crushed
• 1.5kg Maris Piper potatoes, peeled & sliced
• 2 sprigs fresh thyme, leaves picked
• 450ml TRUEfoods chicken stock
• 20g butter, cubed
• Olive oil
Instructions
1. Preheat your oven to 200°C/180°C fan/gas mark 6. Fry the onions, garlic and thyme leaves in a little oil for about 5 minutes in a frying pan until softened and lightly coloured.
2. Spread a layer of potatoes over the base of a 1.5-litre lightly buttered gratin dish and season well. Sprinkle over a few onions and continue layering, finishing with a layer of potatoes and making sure to season between each layer. Pour over the stock and a sprinkling of thyme, salt and pepper, dot the top with butter and bake for 50-60 mins or until the potatoes are cooked and the top is golden and crisp. Remove from the oven, cover and set aside until later. It can be warmed through when the beef is ready.
3. Bring the beef to room temperature. Rub the outside with oil, salt and pepper and then sear in a very hot frying pan or until golden all over.
4. Turn the oven up to 210°C/ 190°C fan/gas mark 7. Dust the top of the seared beef with mustard powder. Place the chopped vegetables in a roasting tin, top with the herbs and then place the seared beef on top. Place in the hot oven and roast for 20 minutes.
5. Remove the tin from the oven, turn the oven down to 160°C/ 140°C fan/gas mark 3, pour the wine into the base of the tin over the vegetables and place back in the oven. Roast for another 10 minutes per 500g for rare and 12 minutes per 500g for medium rare. If you have a meat thermometer, it should read 50°C for rare or 60°C for medium-rare.
6. Remove the beef from the oven, place the joint on a serving platter, cover loosely with foil and leave to rest for 20 minutes while you finish the gravy.
7. Place the roasting tin with the vegetables on the hob over a medium heat, add the hot stock and bubble until it has reduced a little. Mix the softened butter and flour in a small bowl to create a smooth paste and then whisk this mixture into the roasting juices. Add more stock if you would like more gravy, then add the mustard and season to taste. Skim off any excess fat and pour into a gravy boat. Serve together with the beef and the potatoes.
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