| | Beef roast with cauliflower and rosemary gremolata butter
Beef roast with cauliflower and rosemary gremolata butter
Beef roast with cauliflower and rosemary gremolata butter 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 160C (140C fan-forced). Place a wire rack inside of a heavy rimmed baking tray.
  2. Using a sharp knife, score fat cap of beef in a diamond pattern, making sure not to cut through meat. Leave roast at room temperature for 1 hour to help take chill off meat and create a better crust. Meanwhile, in a small bowl, mix butter, parsley, rosemary, garlic and lemon zest. Season with salt and pepper. Set rosemary gremolata butter aside.
  3. Season beef generously with salt. Heat a large cast-iron frying pan or large frying pan over medium-high heat. Add 1 tablespoon of oil and then beef, fat-side down. Sear fat side for about 4 mins, or until golden brown. Turn beef over and sear 3 mins, or until golden brown. Transfer beef to prepared baking tray and place in oven. Cook for about 40 mins, or until an instant-read thermometer inserted into centre of beef reads 54°C. Place beef on a serving platter and slather with rosemary gremolata butter. Rest for 15 mins before carving.
  4. As beef rests, sprinkle cauliflower wedges with salt. In a large frying pan, add cauliflower cut-side down and 1/4 cup of water. Cover and bring to a boil over medium-high heat. Boil covered for 4 mins. Uncover and cook until water has evaporated. Add remaining 1 tbs of oil to pan and swirl to coat. Cook cauliflower for about 2 mins, or until bottom is brown. Turn cauliflower to second cut side and cook for about 2 mins, or until second side is brown. Transfer cauliflower to 4 warm dinner plates.
  5. Thinly slice rested beef against grain and place on plate alongside cauliflower. Pour any resting juices over beef. Garnish with watercress and serve.
Time for preparing:
60 min.


  • 1.5kg beef rump cap roast , fat cap trimmed to about 3mm
  • 120g unsalted butter, room temperature
  • 3 teaspoons fresh flat-leaf parsley, chopped
  • 3 teaspoons fresh rosemary, chopped
  • 1 garlic clove, chopped
  • 1 lemon, zest finely grated
  • 2 tablespoons olive oil, divided
  • 1/2 head cauliflower, cut through the stem into 4 wedges no wider than 6cm
  • 20 sprigs watercress
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