Classic Beef Rump & Twice-Cooked Potatoes

• Meanwhile, thinly slice button mushrooms. 
• Slice lemon into wedges. 
• Finely chop garlic. 
• Pick rosemary leaves.
• To a small microwave-safe bowl, add garlic and 
the butter and microwave in 10 second bursts 
until melted.

• Drain potatoes and transfer asparagus to a 
serving bowl. Transfer potatoes to a lined 
oven tray.
• Drizzle with olive oil and sprinkle with 
rosemary. Season generously with salt and 
pepper, then toss to coat.
• Spread out evenly and pour over garlic butter, 
then roast until tender, 20-25 minutes. 

• Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil
over high heat. When oil is hot, cook beef for 
4-5 minutes each side for medium-rare, or until 
cooked to your liking. Transfer to a plate to rest. 

• Return the frying pan to medium-high heat with 
a drizzle of olive oil. Cook mushrooms until 
browned and softened, 8-10 minutes. 
• Meanwhile, in a medium heatproof bowl, 
combine gravy granules and the boiling 
water (1/2 cup for 2 people / 1 cup for 4 people), 
whisking, until smooth, 1 minute. Set aside.
• Remove pan from heat, then transfer 
mushrooms to the bowl with gravy. Add
Worcestershire sauce and stir to combine. 
Season generously with pepper.
• To the bowl with asparagus, add baby leaves, a 
squeeze of lemon juice, the honey and a drizzle 
of olive oil. Season to taste.