Beef rump with smashed potatoes & anchovy vinaigrette

'Meat and potatoes' gets a glam makeover in this stunning roast that's sure to impress at the dinner table. Perfect for a big family dinner or when you have guests over.

  • 45 mins preparation
  • 3 hrs 45 mins cooking (+ standing time)
  • Serves 4
  • Print


Beef rump with smashed potatoes & anchovy vinaigrette
  • 1 kilogram chat (baby new) potatoes
  • 1.5 kilogram beef rump cap
  • 2 teaspoon sea salt flakes
  • 2 teaspoon freshly ground black pepper
  • 3/4 cup (180ml) extra virgin olive oil
  • 3 fresh long red chillies
  • 15 anchovy fillets
  • 1/4 cup finely chopped fresh oregano leaves, plus extra to serve
  • 1 tablespoon white wine vinegar


Beef rump with smashed potatoes & anchovy vinaigrette
  • 1
    Place potatoes in a saucepan of cold salted water; bring to the boil. Cook potatoes for 20 minutes or until tender. Drain well; pat dry with paper towel. Cool slightly; press down on potatoes to split slightly. Place potatoes on an oven tray.
  • 2
    Meanwhile, bring beef to room temperature. Preheat oven to 120°(100°C fan). Place a wire rack over a large roasting pan.
  • 3
    Using a small sharp knife, score lines 5mm apart into the fat layer of the beef. Sprinkle with half the salt flakes and half the pepper. Heat 1 tablespoon of the oil in a large frying pan over high heat; cook beef, fat-side down, for 5 minutes or until golden. Turn; cook until browned all over. Place beef on rack in roasting pan. Pour excess beef fat from frying pan over potatoes on tray; toss to coat, then season with remaining salt and pepper.
  • 4
    Roast beef for 3½ hours for medium-rare (see notes) or until cooked to your liking; roast potatoes alongside beef for last 30 minutes. Remove beef from oven; rest, covered loosely with foil, for 30 minutes.
  • 5
    While beef is resting, increase oven to 240°C (220°C fan); roast potatoes for a further 15 minutes or until golden and crisp.
  • 6
    Seed chillies. Finely chop chillies with anchovies. Process or blend anchovy mixture with oregano, vinegar and remaining oil until combined.
  • 7
    Spoon vinaigrette on beef; slice beef, serve with potatoes, topped with extra oregano.


To test beef is medium rare, run a fine metal skewer into the thickest part of the meat from the side; slightly red juices mean it is ready; it should read 60°C.

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