Chargrilled top rump with green bean salad and roast potatoes

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the thyme and garlic roast potatoes

  • 50ml/2fl oz vegetable oil
  • 8 Maris Piper potatoes, par-boiled
  • 50g/1¾oz semolina
  • 100g/3½oz unsalted butter
  • 3 garlic cloves, minced
  • 1 tbsp chopped fresh thyme
  • 1 bay leaf
  • salt and freshly ground black pepper

For the beef picanha

  • 1 beef top rump or picanha cut
  • 2 heads confit garlic
  • 2 confit banana shallots
  • salt and freshly ground black pepper

For the green bean salad

  • 200g/7oz French beans, trimmed
  • 2 shallots, peeled and diced
  • 2 tbsp chopped fresh tarragon
  • 2 tbsp olive oil
  • moscatel vinegar, to taste
  • 20g/¾oz horseradish root, peeled and grated
  • salt and freshly ground black pepper
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