Beef Rump Cap with Smashed Potatoes and Charred Corn
- 1.5kg Beef rump cap
- 1 teaspoon salt flakes
- 700g chat potatoes
- 4 spring onion, sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 garlic cloves, peeled, sliced
- 4 corn cobs, cut into small pieces
- 2 shallots, peeled, sliced
- 1/4 bunch dill leaves
Preheat the oven to 180*C ( fan forced). Season beef rump all over with salt flakes.
Place beef, fat-side down, in a large flameproof fry pan or roasting pan over high heat and cook, turning, for 15 minutes or until evenly browned. Set aside. Whip out the pan and cook corn for 10-12 minutes turning until cooked and charred.
Meanwhile, to make the smashed roasted potatoes, place potatoes in a large saucepan and cover with cold salted water. Bring to the boil over high heat, then reduce heat to a simmer and cook for 20 minutes. Place potatoes into a roasting pan and carefully smash the tops. Scatter with spring onion, butter, olive oil, garlic and season with salt flakes and cracked pepper. Place in the oven and roast for 30 minutes or until potatoes are crispy.
Place beef into the oven and roast for 30-35 minutes. For medium rare your digital thermometer should read 45-48°C or continue to cook to your liking. Remove beef from the oven and cover with foil and rest for 20 minutes
To serve, scatter potatoes with shallots and dill leaves. Slice beef and serve with smashed roasted potatoes and charred corn.