- 1 x 2.5 kg dry-aged rump of beef
- 4 T Worcestershire sauce
- 4 T extra virgin olive oil, plus extra for drizzling
- Sea salt and freshly ground black pepper
- 1 kg porcini mushrooms
- 100 g watercress
- For the Béarnaise
- 1½ cups verjuice
- 1 T dried tarragon
- ¼ cup tarragon vinegar
- 1 T green peppercorns
- ½ onion, finely chopped
- 3 egg yolks
- 500 g butter, melted
- 10 g fresh tarragon or parsley, roughly chopped
- Sea salt and freshly ground black pepper, to taste
Marinate the rump in the Worcestershire sauce and olive oil for at least 30 minutes. Season liberally with salt and pepper then cook on a rotisserie or over indirect coals on a kettle braai for 45 minutes, or until cooked medium rare.
Remove from the heat and allow to rest in a warm place for 15 minutes.
Cut the porcinis in half, drizzle with olive oil and season. Place over a hot grill and cook for 5 minutes.
Dress the watercress with a little olive oil and seasoning.
To serve, slice the beef and arrange on a platter. Spoon over the mushroom then pour over some of the Bearnaise (serve the remaining Bearnaise separately). Serve the dressed watercress in a large bowl on the side.
To make the Béarnaise: Reduce the verjuice, dried tarragon, tarragon vinegar, green peppercorns and onion, until approximately 3 T of liquid remains. Combine the reduction and egg yolks in a stainless-steel or glass bowl, over a double boiler. Whisk until thick.
Remove from the heat and slowly whisk in the melted butter. If the mixture is too thick, add a couple of tablespoons of hot water. Add the chopped herbs and season.
Cook’s tip: To check whether or not your meat is done, insert a skewer into the thickest part of the rump and leave it there for 30 seconds. Touch the withdrawn skewer to your bottom lip – for rare to medium rare, the skewer should be just warm. The hotter the skewer, the more cooked the meat.