Xavier's Top Beef Rump Joint paired with a fresh chimichurri and bearnaise sauce

A delicious recipe from foodie influencer Xavier Bramble @xavskitchen for Great British Beef Week 2024.

"It’s Great British Beef Week and I am reimagining the British beef roast with @ladiesinbeef01 and @simplybeefandlamb.  I have decided to treat my roast beef like a steak and will be roasting a top rump joint paired with a fresh chimichurri and béarnaise sauce."

Enjoy!

Prep Time: 60 mins

Cook Time: 50 minutes

Serves: 6 people

Ingredients

  • For the beef:

  • 1kg lean beef top rump or topside joint
  • 2 tbsps vegetable oil, e.g. rapeseed
  • 2 tbsps salt
  • 1 brown onion, sliced
  • 8 sprigs of fresh thyme
  • 8 sprigs of fresh rosemary

  • For the chimichurri:

  • 250g fresh parsley, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 3 tbsps red wine vinegar
  • 4 tbsps extra virgin olive oil
  • 1 1/2 tbsps dried oregano (or fresh oregano if you can)
  • Salt and pepper, to taste

  • For the bearnaise sauce:

  • 60ml white wine vinegar
  • 60ml white wine
  • 2 shallots, peeled
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 125ml melted clarified butter
  • Handful fresh tarragon leaves

  • For the wedges:

  • 2 Maris piper potatoes, cut into wedges
  • 1 tbsp smoked paprika

Method

  1. Remove the beef from the fridge at least an hour before cooking to bring up to room temperature.

  2. Preheat your fan assisted oven or air fryer to 200°C.Pat the joint dry with kitchen paper then sear in a hot skillet pan with oil on each side until well browed.

  3. Roast for 25 minutes, until you reach an internal temperature of around 55-57°C for medium rare. If you prefer your beef medium or well done, then continue cooking until the internal temperature reaches 60-63°C for medium, or 70°C and above for well done.
  4. While the beef is roasting, we can make our chimichurri by combining all the ingredients in a large bowl and letting it rest in the fridge for 10 minutes.
  5. For the béarnaise sauce, infuse the vinegar by adding the white wine and shallots. Allow to simmer for 5 minutes on a low heat then stand for a further 5 minutes to cool. 
  6. Into a food processor or blender, add the yolks, infused vinegar and lemon juice. Slowly add the melted clarified butter until the sauce emulsifies. Finally, mix in the chopped tarragon and then set aside. 
  7. Remove the beef, cover with foil and rest for 30 minutes.
  8. Add the potatoes on top of the onions and mix well with all the rendered beef fat. Season with smoked paprika, mix well again then roast at 200°C for 20 minutes until cooked.
  9. Slice the beef against the grain, then serve with the chimichurri and béarnaise sauce on top and enjoy with the wedges!