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Chargrilled top rump with green bean salad and roast potatoes
Fruit and vegetables
8 Maris Piper
potatoes
, par-boiled
3
garlic
cloves, minced
1 tbsp chopped fresh
thyme
2 heads confit
garlic
2 confit banana
shallots
200g/7oz
French beans
, trimmed
2
shallots
, peeled and diced
2 tbsp chopped fresh
tarragon
20g/¾oz
horseradish
root, peeled and grated
Tins, packets and jars
50g/1¾oz
semolina
Cooking ingredients
50ml/2fl oz
vegetable oil
1
bay leaf
salt and freshly ground
black pepper
salt and freshly ground
black pepper
2 tbsp
olive oil
moscatel
vinegar
, to taste
salt and freshly ground
black pepper
Dairy, eggs and chilled
100g/3½oz unsalted
butter
Meat, fish and poultry
1
beef
top rump or picanha cut
Back to recipe
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