Whole Beef Rump in Spice Crust with Rosemary Salmoriglio

Preparation info

  • Difficulty


  • An easy recipe serving


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


Create a Spice Mix

Using Mortar & Pestle

  • 2 tbsp fennel seed
  • 2 tbsp oregano
  • 2 tbsp black pepper corns
  • 2 tbsp coarse sea salt

Make Salmoriglio

In a Food Processor → Blend

  • The leaves of 1 bunch of rosemary
  • zest & juice of 1 lemon
  • ½ tsp sea salt freshly ground pepper
  • 100 ml (approx 3 fl oz/½ cup) good quality olive oil


Place 1 whole rump (approx 1 kg/2 lbs) on a sheet of cling film

Sprinkle with the spices & wrap thoroughly store for about 1 hour in the fridge.

Sauté the marinated rump on all sides. In a little olive oil, this happens quickly, just like roast beef. Leave to rest for 15 mins under alu-minium foil. Cut into very thin slices & scover with the green oil

... Ready!