Name: Roast rump cap with spiced butter and parmentier potatoes
Prep time: 30 min
Cook time: 1 h
Yield: Serves 4
Ingredients: 150g/5½oz unsalted butter; 2 tbsp chopped fresh flatleaf parsley; 1 tsp chopped fresh thyme; 1 tbsp snipped fresh chives; 1 shallot, peeled and finely chopped; 1 garlic clove, crushed; 2 tsp Dijon mustard; 1 tsp paprika; ½ tsp Worcestershire sauce; pinch dried red chilli flakes; 3 potatoes, peeled and diced into 1cm/½in cubes; 3 tbsp olive oil; 40g/1½ oz unsalted butter; 3 fresh rosemary sprigs, chopped; 3 garlic cloves, crushed; 2 tbsp chopped fresh flatleaf parsley; salt and freshly ground black pepper; 1 rump cap of beef (approx 1kg/2lb 4oz); 50g/1¾oz unsalted butter; 3 garlic cloves, peeled and smashed; 4 fresh thyme sprigs; 1 bay leaf; 50ml/2fl oz Madeira; salt and freshly ground black pepper; 2 tbsp olive oil; 1 hispi cabbage, cut in half

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Serve: Serves 4
Dietary: Egg-free Nut-free

Rump cap is considered one of the best cuts of beef and is popular across South America where it’s known as picanha.

By Matt Tebbutt

From Saturday Kitchen

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Ingredients

For the spiced butter

150g/5½oz unsalted butter
2 tbsp chopped fresh flatleaf parsley
1 tsp chopped fresh thyme
1 tbsp snipped fresh chives
1 shallot, peeled and finely chopped
1 garlic clove, crushed
2 tsp Dijon mustard
1 tsp paprika
½ tsp Worcestershire sauce
pinch dried red chilli flakes

For the parmentier potatoes

3 potatoes, peeled and diced into 1cm/½in cubes
3 tbsp olive oil
40g/1½ oz unsalted butter
3 fresh rosemary sprigs, chopped
3 garlic cloves, crushed
2 tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper

For the rump cap

1 rump cap of beef (approx 1kg/2lb 4oz)
50g/1¾oz unsalted butter
3 garlic cloves, peeled and smashed
4 fresh thyme sprigs
1 bay leaf
50ml/2fl oz Madeira
salt and freshly ground black pepper

For the hispi cabbage

2 tbsp olive oil
1 hispi cabbage, cut in half

Method

To make the spiced butter, mix all of the ingredients together in a bowl. Wrap in cling film and chill until needed.
To make the parmentier potatoes, place in a saucepan and cover with water. Season with salt, bring to the boil and cook for 8–10 minutes. Drain and leave to cool.
Preheat the oven to 240C/220C Fan/Gas 9 and preheat a baking tray.
Toss the potatoes in the oil and tip onto the baking tray. Roast for 30 minutes until crisp. Toss the potatoes in the rosemary, garlic and some spiced butter. Season well with salt and pepper.
To make the rump cap, preheat the oven to 220C/200C Fan/Gas 7.
Season the beef well with salt and pepper. Sear the beef all over in a griddle or frying pan.
Transfer to a roasting tin and roast the beef for about 15 minutes until cooked to medium or it reaches 55C when tested with a meat thermometer. Remove from the oven, but leave the oven on.
Heat the butter, thyme, bay and Madeira in the griddle or frying pan you seared the beef in, then pour over the beef. Cover with foil and allow the meat to rest for 15 minutes.
To make the hispi cabbage, heat an oven-proof frying pan and add the oil. Once hot, add the cabbage halves, cut side down, then transfer to the hot oven for 10 minutes.
To serve, carve the beef into thin slices. Place the potatoes onto a serving plate. Cut the cabbage halves in half again and place on top. Add the sliced beef then pour over the Maderia sauce.