Roast Bistro Rump of Beef with Pea Purée and Blackberry Jus

Preparation Time: 20 minutes

Cooking Time: 15 minutes


4 x 7oz bistro rump

8oz green beans

Salt and black pepper

Olive oil

For the fondant potatoes:

4 large potatoes

1 stick butter

1 fresh rosemary sprig

4 cups hot vegetable stock

For pea purée:

½ onion

2 cups green peas

1 sprig fresh mint

¼ cup heavy cream

For the jus:

12 fresh blackberries

1 cup red wine jus



  1. For the bistro rump: Seal each bistro rump on all sides in a hot pan, season and place on a roasting tray, place into the oven for 12 minutes at 350°F for medium rare.  Remove from the oven and leave to rest for at least 10 minutes.
  2. For the fondant potatoes: Peel the potatoes, cut each potato in half lengthways and from each half cut three circle using a cutter.  Pan-fry in a little olive oil and place in an ovenproof dish. Add the butter, rosemary and stock. Cover with foil and place into the oven at 350°F for 10 minutes. The potatoes should be golden brown on the outside and soft in the middle.
  3. For the pea purée: Peel and dice the onion, sweat in a sauce pan with a little olive oil and the peas and sweat for 2 minutes, add the mint and heavy cream, season and cook for 5 minutes.  Blend until smooth and season to taste.
  4. For the green beans: Cook the green beans in boiling salted water for 4 minutes, once cooked drain and toss in olive oil and season.
  5. For the blackberries: Warm the blackberries in the red wine jus and keep on a low heat until ready to serve.
  6. To serve: Place the pea purée in the middle of the plate, add the tossed green beans on top. Place three fondant potatoes around the plate. Slice each bistro rump into 6 slices and arrange over the green beans. Place the blackberries in-between the fondant potatoes and finish by pouring over the jus.