1.5kg Ernest Green & Sons Rosemary & Garlic Marinated Rump

2 baby romaine baby gem lettuces, cut in half

1 loaf fresh crusty bread

2 tbsp extra virgin olive oil

1 lemon, cut in wedges
Sea salt & pepper for seasoning

For the sauce

4 egg yolks

2 tablespoons white wine vinegar

250g warm melted butter

1/4tsp salt

1 tsp cracked black pepper

(or use a store bought hollandaise sauce & add lots of fresh cracked black pepper)

Instructions

1. Remove rump from packaging, place on a lined baking tray. Preheat oven to 175c fan forced and roast for approx. 60 minutes. Using a meat thermometer, check for 58c degrees internal for medium doneness.
2. Allow to rest for 20 minutes loosely covered with aluminum foil.
3. Heat a frypan to a high heat, add olive oil and fry lettuce cut side down for approx. 2 minutes until dark & glazed. Remove from heat, squeeze over lemon juice and season with salt & pepper.
4. For the sauce, place egg yolks, vinegar, salt & pepper in to a tall jug for a bar/stick blender. Blend on a low speed for 30 seconds until fluffy. Slowly add warm butter in a steady steam until well mixed.
5. Slice beef across the grain, drizzle generously with sauce and serve with warm crusty bread.

Cooking Time: 1.5hrs | Prep Time: 30min

Serves 6-8