Roast rump cap with spiced butter and parmentier potatoes

This South American-inspired dish combines tender, juicy beef with crispy, golden potatoes and aromatic spiced butter, creating a meal that is both hearty and elegant.

By Matt Tebbutt
From Saturday Kitchen

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Ingredients

For the spiced butter:

• unsalted butter 150g/5½oz
• fresh flatleaf parsley 2 tbsp, chopped
• fresh thyme 1 tsp, chopped
• fresh chives 1 tbsp, snipped
• shallot 1, peeled and finely chopped
• garlic clove 1, crushed
• Dijon mustard 2 tsp
• paprika 1 tsp
• Worcestershire sauce ½ tsp
• dried red chilli flakes pinch

For the parmentier potatoes:

• potatoes 3, peeled and diced into 1cm/½in cubes
• olive oil 3 tbsp
• unsalted butter 40g/1½oz
• fresh rosemary sprigs 3, chopped
• garlic cloves 3, crushed
• fresh flatleaf parsley 2 tbsp, chopped
• salt and freshly ground black pepper:

For the rump cap:

• rump cap of beef (picanha), approx. 1kg/2lb 4oz
• unsalted butter:: 50g/1¾oz

garlic cloves 3, peeled and smashed

fresh thyme sprigs 4

bay leaf 1

Madeira 50ml/2fl oz

salt and freshly ground black pepper

For the hispi cabbage:

• olive oil 2 tbsp
• hispi cabbage 1, cut in half

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Method

For the spiced butter:

1. Combine all the ingredients in a bowl and mix thoroughly.
2. Shape the butter into a log, wrap it in cling film, and chill until required.

For the parmentier potatoes:

1. Add the diced potatoes to a saucepan and cover with water. Season with salt.
2. Bring to the boil and cook for 8–10 minutes. Drain and allow to cool.
3. Preheat the oven to 240C/220C Fan/Gas 9 and place a baking tray in the oven to heat up.
4. Toss the cooled potatoes in olive oil and spread them evenly on the preheated baking tray. Roast for 30 minutes until golden and crispy.
5. Toss the roasted potatoes with rosemary, garlic, and a portion of the spiced butter. Season with salt and freshly ground black pepper.

For the rump cap:

1. Preheat the oven to 220C/200C Fan/Gas 7.
2. Season the rump cap generously with salt and freshly ground black pepper.
3. Sear the beef all over in a hot griddle or frying pan until browned.
4. Transfer the beef to a roasting tin and roast for approximately 15 minutes, or until it reaches an internal temperature of 55C for medium doneness when tested with a meat thermometer.
5. Remove from the oven but keep it warm by covering with foil. Leave the oven on for later use.
6. Melt butter in the same pan used for searing, then add thyme, bay leaf, garlic, and Madeira. Heat gently to infuse flavours, then pour this mixture over the beef. Allow it to rest for 15 minutes under foil.

For the hispi cabbage:

1. Heat an oven-proof frying pan over medium heat and add olive oil.
2. Place the cabbage halves cut-side down into the pan. Once browned, transfer to the hot oven and roast for 10 minutes until tender.

To serve:

1. Slice the rested beef thinly against the grain.
2. Arrange the parmentier potatoes on a serving platter, followed by quarters of hispi cabbage.
3. Add slices of beef on top, then drizzle with Madeira sauce from the roasting tin. Serve immediately.

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Suggested Wine Pairing

Majestic: Château Moulin de Mallet Bordeaux Supérieur

This smooth Bordeaux red offers notes of ripe blackberries and subtle oak, which pair beautifully with the rich flavours of rump cap and spiced butter. Its balanced tannins complement both meat and potatoes perfectly.

Tesco: Finest Malbec from Argentina

A bold Malbec with deep plum and cherry flavours is an ideal match for this South American-inspired dish. Its full-bodied profile enhances the richness of the beef while cutting through the buttery potatoes.

Sainsbury’s: Taste The Difference Rioja Reserva

This Rioja Reserva delivers layers of red fruit, vanilla, and spice that harmonise wonderfully with both the spiced butter and Madeira sauce. Its elegant structure makes it a versatile pairing for this hearty meal.

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What can you serve with this

1. Creamed spinach: Adds a creamy texture that complements both beef and potatoes beautifully.
2. Béarnaise sauce: A classic sauce that enhances the richness of rump cap while adding a tangy twist.
3. Crisp green salad: A refreshing side dish that balances out the richness of this meal.

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Nutri-score Health Check

This recipe has been automatically calculated to score a Nutri-Score of C, indicating moderate healthiness. While it includes nutrient-dense ingredients like fresh herbs and vegetables, its higher fat content from butter affects its overall score.

Positive Factors:

• Aromatic herbs: Fresh parsley, thyme, rosemary, and chives provide antioxidants and flavour without adding calories.
• Cabbage: Hispi cabbage is rich in fibre and vitamins C and K, contributing to overall nutritional value.

Negative Factors:

• Saturated fats: Butter contributes significant saturated fat content to this dish.

The Nutri-Score system considers these factors to provide a balanced evaluation.