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Fennel and Sage Rump Roast

Preparation time
Cooking time


  • 1.5kg beef rump or veal (sometimes hard to get this size for beef)

Fennel and Sage Rub

  • 2 tbsp fennel seeds
  • ¼ cup sage leaves
  • 1 tsp salt
  • ½ tsp ground peppercorns
  • 1 tbsp (20ml) extra virgin olive oil

Grilled radicchio, mushrooms and cherry tomatoes

  • 2 heads radicchio
  • 1 tbsp (20ml) extra virgin olive oil, extra
  • 1 tbsp balsamic glaze or caramelised balsamic vinegar
  • 6 medium flat mushrooms, stalks removed
  • 350g cherry tomatoes, halved


  1. Remove beef from fridge. Pre-heat the oven to 200˚C (180˚C fan-forced). 
  2. Blend the fennel and sage rub ingredients in a pestle and mortar or food processor until it is a paste. Score the fat of the beef rump and rub over the fennel and sage rub.
  3. Insert a meat thermometer into the thickest part of the beef. Cover then place in a baking tray in oven and cook for 60 minutes for medium or until the meat thermometer reaches 70˚C. Remove and cover loosely and rest for 15 minutes.
  4. Meanwhile, slice the radicchio in half lengthways and then in three, ensuring some of the stem is attached to each piece. Submerge the radicchio in iced water for at least 5 minutes to clean and reduce excess bitterness. Drain well on kitchen towel. Combine extra olive oil and balsamic glaze and toss gently through radicchio.
  5. Heat griddle pan over medium heat. Cook glazed radicchio and flat mushrooms for 3 to 5 minutes, turning occasionally. One minute before the radicchio and flat mushrooms are tender, add tomatoes and toss until softened. Combine with radicchio and any glaze left in bowl.
  6. Serve slices of beef rump with grilled vegetables. 
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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