Beef Rump & Garlic-Truffle Baby Potatoes

• Place potatoes and garlic on a lined oven tray.
• Add a drizzle of truffle oil, season with salt and 
pepper and toss to coat.
• Roast until tender, 25-30 minutes. 

TIP: Truffle oil has a strong flavour – add less if 
desired!

• While potato is cooking, place parsnip, carrot 
and rosemary on a second lined oven tray. 
Drizzle with olive oil, season and toss to coat.
• Roast for 20-25 minutes or until golden  
and tender. 

• Season beef rump with salt and pepper.
• When the veggies have 10 minutes remaining, in 
a large frying pan, heat a drizzle of olive oil over 
medium-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. 

TIP: The beef will keep cooking as it rests.  

• In a medium heatproof bowl, combine  
gravy granules and the boiling water  
(see ingredients), whisking, until smooth, 
1 minute.