Black Onyx Rump Cap

with Spices & Heirloom Tomato Tarte Tatin

Serves 10
Preparation time 20 minutes
Cooking time 90 minutes

20g yellow mustard seeds
30g cumin seeds
20g fennel seeds
10g white peppercorns
30g paprika
50g castor sugar
50g sea salt
1.8kg Black Onyx rump cap
50ml extra virgin olive oil
1 sheet quality puff pastry
1kg heirloom tomatoes, roughly chopped
1/4 bunch rosemary, leaves picked
1/4 bunch thyme, leaves picked
15g Greek oregano
1 egg

1 Preheat oven to 200C
2 Toast whole spices, then coarsely grind. Combine with paprika, sugar and salt.
3 Rub spices over rump then coat with olive oil. Roast until an internal temperature of 60C is reached, approximately 1hr 45 mins. Rest.
4 20 minutes before removing rump from oven, cut pastry in half and top with tomatoes, rosemary, thyme and oregano. Brush with beaten egg and bake until golden at 180C

To Serve
Place rump and tarte on serving platter, carve beef and drizzle platter with baking juices and leftover herbs.

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