Chargrilled top rump, beans and roast potatoes recipe
Chargrilled top rump with green bean salad and roast potatoes Picanha is a cut of beef, taken from the top of the rump – it is also known as rump cap. 50ml/2fl oz vegetable oil8 Maris Piper potatoes, par-boiled50g/1¾oz semolina100g/3½oz unsalted butter 3 garlic cloves, minced1 tbsp chopped fresh thyme1 bay leaf salt and freshly ground black pepper 50ml/2fl oz vegetable oil 8 Maris Piper potatoes, par-boiled 50g/1¾oz semolina 100g/3½oz unsalted butter 3 garlic cloves, minced 1 tbsp chopped fresh thyme 1 bay leaf salt and freshly ground black pepper 1 beef top rump or picanha cut 2 heads confit garlic2 confit banana shallots salt and freshly ground black pepper 1 beef top rump or picanha cut 2 heads confit garlic 2 confit banana shallots salt and freshly ground black pepper 200g/7oz French beans, trimmed2 shallots, peeled and diced2 tbsp chopped fresh tarragon2 tbsp olive oil moscatel vinegar, to taste 20g/¾oz horseradish root, peeled and gratedsalt and freshly ground black pepper 200g/7oz French beans, trimmed 2 shallots, peeled and diced 2 tbsp chopped fresh tarragon 2 tbsp olive oil moscatel vinegar, to taste 20g/¾oz horseradish root, peeled and grated salt and freshly ground black pepper Method To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals. To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals.