Extra Trimmed Rump Roast
Lean, juicy and packed with rich flavour
- Grass-fed British beef
- Prepared by hand
- Traditionally matured for 35 days
Price per kg:
- Heart of Rump Roast, 900g
Low Temperature Cooking
Pre-heat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper. Heat a frying pan on high. Add a little oil to the pan, or brush directly onto the meat. Sear the meat all over for 4-5 minutes in total.
Place on the pre-heated tray and season with salt & pepper. Set the thermometer to 60°C and insert horizontally into the centre of the meat.
Put into the oven until the thermometer alarm sounds (approx 1 -1½hrs).
Chefs Tip: Just before serving brush with a thin layer of dijon mustard & roll in finely chopped fresh soft herbs of your choice. Choose a milder herb like flat leaf parsley, chives, basil, chervil.
Pan to Oven Roasting
Pre-heat a conventional oven to 230°C/450°F/Gas 8. First sear in a pan on all sides for 6-8 minutes, then roast in the oven at 230°C.
Rare: 10 minutes
Medium Rare: 12 minutes
Medium: 15 minutes
Well Done: 18-20 minutes
Take care not to overcook or the resulting fillet will be dry & tough. Then rest for at least 10 minutes before carving.
Try this roast cooked ‘low and slow’ - find out how here.