List of Ingredients
- 35 OZ. of beef rump roast
- 1 LB. of new potatoes
- 1 avocado
- Horseradish
- Mustard
- Rosemary
- Sage
- Bay leaves
- Lime
- Extravirgin olive oil
- Pepper
- Salt
Method
Clean the surface of the beef rump, eliminating any connective tissue and fat. Season with oil, a generous tablespoon of mustard, coarsely chopped rosemary, sage and bay leaves and some salt and pepper. Place it on a lined baking tray and let sit for 15 minutes.
Then sear it in a frying pan with a little bit of oil until the entire surface has a nice brown color. Put it back on the baking tray and cook in the oven at 400 °F for about 25 minutes: the meat should be juicy and pink inside.
Wash the new potatoes with their skins (we chose purple ones) and cut them into thin slices. Season them evenly with oil and salt (it's easiest to do this in a bowl, mixing them with your hands). Distribute the slices on a lined baking tray so that they overlap as little as possible, and bake at 375-400 °F for 10 minutes.
Peel the avocado, cut it into pieces and blend it with a tablespoon of lime juice, 2 tablespoons of oil, salt and a few tablespoons of water to obtain a creamy sauce. Remove the rump from the oven, let it stand for ten minutes so that the juices redistribute evenly, and then cut it into slices. Complete the dish with grated horseradish and serve with the avocado sauce.
It is also great at room temperature: in this case, it's best to slice it very thinly.