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PT4H30M
This stunning beef rump starter uses this beautiful cut for two different preparations – a classic beef tartare and delicious potted beef recipe. Paul serves the dish with his spin on gentleman's relish – to save time you can use a good-quality brown sauce instead if preferred. The relish makes more than is needed for this recipe, but it can be stored in sterilised jars and kept for a host of other dishes.
Beef tartare, potted beef with dripping and sourdough toast