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