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Roast beef rump with thyme and red onion gravy
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Elevate a traditional roast beef with savory red onion gravy.
Ingredients:
  • 1kg piece beef rump, fat trimmed, tied with string
  • 36.40 gm olive oil
  • 40.00 ml fresh thyme leaves
  • 1 large red onion, thinly sliced
  • 2 baby fennel, cut into wedges
  • 2 small sweet potatoes, cut into wedges
  • 375ml beef stock
  • 50g butter, cubed
  • Steamed broccolini, to serve
Instructions:
  • Preheat your oven to 200C (180C fan-forced). Brush the beef with half of the oil, generously season it, and sprinkle half of the thyme over the beef.
  • Arrange the onions at the bottom of the roasting dish and position the beef on a rack above them. Pour half a cup of water into the base of the dish. Roast in the oven for 45 minutes for rare, 55 minutes for medium, and 65 minutes for well done. Consider using a meat thermometer for precision and convenience.
  • Spread the fennel and sweet potato in a large baking tray, generously drizzle with the remaining oil, and season well. Roast alongside the beef for 30-35 minutes until they are tender and beautifully golden in color.
  • Allow the beef to rest on a plate, gently covered with foil, for 20 minutes before thinly slicing.
  • Place the roasting dish with pan juices and onion on the stove over medium-high heat. Pour in stock and bring to a boil, then simmer until the mixture slightly thickens. Add any extra juices from the rested beef roast, then whisk in butter and the remaining thyme for a flavorful gravy.
  • Plate the beef roast alongside savory gravy, along with roasted fennel, sweet potatoes, and broccolini for a delicious meal.

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