Roasted Beef Rump Cap

Melt-in-your-mouth beef.

Oct 26 2016, 3:39am

Photo by Zakari Kha

Servings: 1

Prep: 10 minutes

Total: 20 minutes


1 dry aged beef rump cap, trimmed

kosher salt and freshly ground black pepper, to taste

half a bunch watercress

200 gram piece horseradish, peeled

250 grams creme fraiche

1 lemon, juiced

sea salt, to taste


1. Light a barbecue. Season the beef with salt and pepper. Cook the beef, gently turning occasionally, over the charcoal until the internal temperature of 50-55°C is reached. Transfer the beef to a cutting board and let it rest for at least 10 minutes before slicing.

2. Meanwhile, season the creme fraiche with the lemon juice and sea salt. Grate the horseradish and season the creme fraiche with it. Whisk it until thick.

3. Garnish the beef with the horseradish cream, watercress, and sea salt. Eat and enjoy.

From How-To: Make Roasted Beef Rump Cap