RUMP ROAST WITH THYME BEARNAISE SAUCE & POTATO CRISPS

Here’s a well kept family secret. The rump cap and tri tip are possibly our favourite roasting cuts. They’re quick to cook, super tender and flavoursome. Combined with this Fiona’s decadent thyme bernaise sauce and crispy potatoes - you’ll be in heaven.

serves 6

1kg rump tri tip (or rump cap)

sea salt 

freshly ground pepper 

2 tablespoons olive oil

10 sprigs fresh thyme

Béarnaise Sauce:

1 tablespoon finely chopped golden shallot

5 sprigs thyme, leaves stripped from stems then stems chopped

½ tablespoon white wine

1½ tablespoons white wine vinegar

150g unsalted butter, cut into cubes and allowed to soften

3 x 200g potatoes, sebagoes or extons

Preheat oven to 200°C.  Remove meat from refrigerator at least 30 minutes to an hour before roasting.

Place potatoes in a medium sized saucepan and cover with cold water. Place over a high heat and bring to a simmer and cook for 20 minutes or until just tender.  Drain and allow to cool.

To make béarnaise, reserve 1 teaspoon of thyme leaves. Place shallots, chopped thyme leaves and sprigs with the wine and vinegar in a small saucepan, over a medium-high heat.  Cook until liquid has reduced to a tablespoon.  Strain mixture through a fine mesh sieve (a tea strainer is good for this) into a small bowl – this is called a reduction. 

Whisk the egg yolks and water and reduction.  In a medium sized bowl to combine.  Place the bowl over a saucepan of low simmering water over a low-medium heat, making sure the bowl is not touching the water. Continue whisking, whilst adding the reduction until the mixture doubles in volume and become frothy. While constantly whisking, add a cube of butter until all incorporated into egg mixture, Continue the process adding a cube of butter at a time, until all the butter is incorporated and the mixture thickens to a thick mayonnaise consistency. To avert any curdling, avoid the temptation to add butter quickly, increase the heat or halt continuous whisking.  Remove bowl sauce from the heat. The sauce can be reheated over simmering water, if required at time of serving.   Stir through the reserved thyme leaves when ready to serve.

Pat the meat dry with paper towel.  Sprinkle meat generously with salt.

Heat oil in a stovetop-roof roasting dish over a medium-high heat.  Place meat fat side down in dish and cook for 4 to 5 minutes to brown fat.  Turn meat over, with fat side facing upwards. Transfer to the oven and cook for 12 minutes per 500g for a rare-medium result at the thickest section of meat, or until a meat thermometer reads 53°C when inserted into the centre of the thickest section of meat.  Transfer meat to a plate and cover loosely with foil.  Rest for at least 15 minutes before slicing.  When ready to slice, cut across the grain of the muscle.

Meanwhile, reduce oven to 190C. Slice each cooled potato lengthways into 2mm thin slices, or use a mandoline.  Line two baking trays with baking paper.  Brush surface of baking paper generously with olive oil.  Arrange the potato slices side by side over prepared trays, and then brush each slice with more olive oil.  Sprinkle over thyme sprigs.  Transfer to preheated oven 20 minutes before ready to serve meal.  Cook potatoes until golden around edges and crispy. Drain on paper towel.  Sprinkle with sea salt to serve.  

Serve sliced roast with potato crisps accompanied with bowl of béarnaise and a green salad. 

Tip: For a fail-safe method when cooking meat, invest in a meat thermometer.

 

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Mark Brancatisano