When it comes to eating al fresco, there are few cuts more perfectly suited to the barbecue than our Grass Fed Beef Rump Tail. The rich beefy flavour of this interesting open grained steak makes it the perfect lump of meat to sizzle hot and fast over flaming coals.
Pairing smokey caramelisation of carefully charred meat with sweet, nutty baby leeks is spring eating at its very finest.
Clean and slice the leeks lengthways. Mix the butter, anchovy, butter, capers and thyme together with some salt and pepper and spoon into the leeks. Wrap the leeks in tin foil and place to one side of the embers. Rotate the parcel every 5 minutes, they will take around 30 mins or until they're soft.
Over a bed of hot embers, season the rump with salt and pepper, then place onto the grill and leave for 5 minutes. Turn the rump tail over and caramelise for a further 5 minutes. Remove from the meat and allow to rest for another ten minutes.
Remove the leek for the tin foil making sure you save some of the gorgeous butter to baste the rump.
Slice the rump against the grain, serve with the soft leek and dress with the leftover hazelnut butter.