Spice-roasted Nature’s Fresh beef rump with golden beetroot & tarragon salad

10 mins
1.5 hrs
  • 1.2kg piece Nature’s Fresh beef rump
  • 2 tsp fennel seeds, toasted
  • 1 tsp celery seeds
  • 1 tsp cumin seeds
  • ½ tsp caraway seeds
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 6 golden beetroot
  • 1 head garlic, split
  • ½ bunch thyme
  • 1 bunch tarragon leaves
  • 3 cups baby rocket leaves
  • raspberry vinaigrette, to serve
  • Preheat oven to 190°C. Use a sharp knife to score the beef in fine parallel lines. Combine the spices in a mortar and pound until a fine kibble forms, then rub onto the beef. Season with salt and pepper, rub with 1 Tbsp extra virgin olive oil, then set aside.
  • Wrap the beetroot, garlic and thyme in a triple layer of foil with 2 Tbsp extra virgin olive oil and bake for 1 ½ hours. Peel while hot, then cut into wedges and allow to cool.
  • Meanwhile, place the beef on a rack over an oven tray and bake for 1 ¼ hours, until medium. Set aside to rest for 5 minutes.
  • Toss the beetroot with the tarragon, rocket and raspberry vinaigrette, then serve with the carved beef.