Ingredients
- 2 beef rump caps, 300-400g each, trimmed by butcher
- 2 whole bulbs garlic
- 4-5cm piece fresh horseradish
- 2 tbsp extra virgin olive oil (for horseradish)
- Handful of sage leaves
- 3 tbsp extra virgin olive oil (for the rump cap)
- Salt and freshly ground pepper
Method
Remove rump caps from refrigerator and bring to room temperature. Preheat oven to 160C. Place garlic bulbs on an oven tray and roast until soft - about 20 minutes. Remove from oven and cool a little before peeling carefully so they stay whole. Roasting the garlic means it keeps its flavour but won't repeat once eaten. Turn oven down to 50C. Lightly peel horseradish and grate it finely. Mix with olive oil. Season both sides of rump caps with a little salt and pepper. Heat 2 tablespoons of remaining olive oil in a large frypan, on a moderate flame, and fry rump caps for 2 minutes each side. Remove caps from pan and place on an oven tray in warm oven to rest. Meanwhile, turn up heat in pan and add half a cup of water and sage leaves. Bring to boil and reduce to a few tablespoons. Strain through a fine sieve into a small saucepan and bring to a simmer. Add last tablespoon of oil and turn down to a low heat. Slice meat and serve with garlic, horseradish and sage.
