The flavour of the crispy chips in this dish are enhanced by the addition of rosemary, which also lends a herby note to the garlic butter that smothers the perfectly cooked beef rump in this recipe.
The quantities provided above are averages only.
250 grams
Irish Beef Rump
10 grams
Rosemary
1 unit(s)
Potatoes
2 unit(s)
Garlic
200 grams
Asparagus
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
TIP: Use two baking trays if necessary.