Provencal-Style Beef Rump Roast with Green Tapenade Sauce


2g dried mushrooms
8g bacon chips
6g garlic chips
4g red capsicum chips
8g dried black olives
4g breadcrumbs
1g thyme
1g rosemary
1kg beef rump
10g salt
1 clove garlic
1 bunch thyme
rosemary, to taste
thyme, to taste
250g anchovy olives
50g anchovy fillets
100g capers
2 bunches Italian parsley
1 bunch tarragon
300cc consommé


1. Mince the ingredients for the breadcrumbs and dry them in a low-temperature oven.

2. Put beef rump, salt, garlic and thyme in a vacuum-sealed bag, place it in a convection oven and heat it at 72°C for 35 minutes.

3. Remove beef rump from the bag, and cover with breadcrumbs.

4. Mix herbs in a cast-iron pan and cover with a rack.

5. Place the rump on the rack, close the lid and heat the pan to aromatise beef.


Combine the anchovy olives, anchovy fillets, capers, parsley and tarragon in a blender. Transfer the blend to a pot and make it creamy by adding consommé.