Herb & Fire Roasted Beef Rump
with Root Veggies & Red Wine Jus
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Vying for the Iron Throne can work up a serious appetite, but this roasted beef rump is fit to satiate the hungriest of dragons. A fiery, herby crust captures the essence of a true “dracarys” flame on the tender meat, which is beautifully balanced by charred greens and sweet root vegetables. Drizzled in a rich, velvety jus, it’s a dramatic, kingdom-uniting feast to fuel your claim to the realm. © 2026 WarnerMedia Direct Australia Pty Ltd. All rights reserved. HBO Max is used under license.
Ingredients
300 g
Beef Rump
1
Parsnip
1
Carrot
2
Potato
½ packet
Herb Crumbing Mix
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Dijon Mustard
1 packet
Red Wine Jus
(Contains: Milk, Soy)
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
- Season beef rump with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef for 2-3 minutes each side. Transfer to lined oven tray.
- Slice parnsips and carrots into quarters lengthways.
- Cut potato into bite-sized chunks.
- Place veg on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
- In a small bowl, combine herb crumbing mix (see ingredients) with a good drizzle of olive oil, salt and pepper.
- Brush beef with dijon mustard and firmly press crumb mixture all over.
- Roast beef for 8-10 minutes until cooked to your liking and crumb is golden. Remove from oven and rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
- While the beef is resting, wipe out frying pan and return to medium-high heat.
- Add red wine jus, a splash of water and any beef resting juices. Stir to combine and simmer until slightly reduced, 1-2 minutes.
- When the roasted veggies are ready, add baby spinach leaves to the tray and toss to combine.
- Slice beef.
- Divide herb & fire roasted beef rump, root veggies between plates. Pour over red wine jus to serve. Enjoy! .
