Maggie Beer

Cabernet Roasted Beef Rump

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Step 1: Bring rump to room temperature and season with sea salt, freshly cracked pepper and Extra Virgin Olive Oil.

Step 2: Stud the rump with the Cabernet Paste and rosemary by pushing the tip of a knife blade approximately 2 centimetres into the meat every 3 centimetres or so across the top of the roast. Then with your fingers, push a baton of Cabernet Paste and a sprig of rosemary into each incision. You won’t end up using all of the cabernet paste in the meat but will include it in the sauce.

Step 3: Preheat the oven to 180C. Place the rump on a roasting rack and cook for approximately 50-55 minutes for a medium roast. Rest the meat in a warm place for 25 minutes before carving.

Step 4: In the meantime, make the cabernet sauce. Combine the stock, remaining chopped Cabernet Paste and pink peppercorns. Reduce to 2/3 cup and serve separately to be passed around with the meat after it is carved.


  1. 1.0kg rump
  2. 0g To taste salt flakes
  3. 80g 1/3 cup Cabernet Paste
  4. 4 Sprigs fresh rosemary

Cabernet Sauce

  1. 40g Remaining Cabernet Paste
  2. 500ml 2 cups stock

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