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Beef roast with cauliflower and rosemary gremolata butter
Beef roast with cauliflower and rosemary gremolata butter
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Impress with succulent roast beef paired with cauliflower and fragrant rosemary butter.
Ingredients:
  • 1.5kg beef rump cap roast , fat cap trimmed to about 3mm
  • 120g unsalted butter, room temperature
  • 3 tsp fresh flat-leaf parsley, chopped
  • 3 tsp fresh rosemary, chopped
  • 1 garlic clove, chopped
  • 1 lemon, zest finely grated
  • 36.40 gm olive oil, divided
  • 1/2 head cauliflower, cut through the stem into 4 wedges no wider than 6cm
  • 20 sprigs watercress
Instructions:
  • Preheat oven to 160C (140C fan-forced) and set up wire rack in a heavy rimmed baking tray.
  • Score the beef fat cap in a diamond pattern with a sharp knife, being careful not to cut through the meat. Let the roast sit at room temperature for 1 hour to enhance flavor and develop a delicious crust. While the meat is resting, combine butter, parsley, rosemary, garlic, and lemon zest in a small bowl. Season with salt and pepper to create the rosemary gremolata butter.
  • Season the beef generously with salt. Heat a large cast-iron or frying pan over medium-high heat, add 1 tablespoon of oil, and sear the fat side of the beef until golden brown (about 4 minutes). Flip the beef and sear the other side until golden brown (about 3 minutes). Transfer the beef to a baking tray and roast in the oven for approximately 40 minutes, or until a meat thermometer reads 54°C when inserted into the center. Remove the beef from the oven, spread rosemary gremolata butter over it, and let it rest for 15 minutes before slicing and serving.
  • Let the beef rest while you generously season cauliflower wedges with salt. Next, place cauliflower cut-side down in a large frying pan with 1/4 cup of water. Cover and bring to a boil over medium-high heat. Boil covered for 4 minutes, then uncover and continue to cook until the water has evaporated. Drizzle remaining 1 tablespoon of oil into the pan and swirl to coat. Cook the cauliflower for about 2 minutes until the bottom is nicely browned. Flip the cauliflower to the other cut side and cook for another 2 minutes until both sides are beautifully browned. Finally, plate the cauliflower on 4 warm dinner plates.
  • Slice the rested beef thinly against the grain, arrange it on a plate next to the cauliflower. Drizzle any juices left from resting over the beef. Sprinkle with watercress as a garnish and serve.

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