In this recipe, a sumptuous sauce is created when cherry tomatoes are slow-roasted along with all sorts of delicious things such as garlic and butter. When the tomatoes soften, they create a beautiful, buttery and tomato-y mixture that's perfect for coating the succulent beef rump in this dish.
The quantities provided above are averages only.
250 grams
Beef Rump
500 grams
Baby Potatoes
2 sachet(s)
Balsamic Glaze
(Contains Sulphites)
125 grams
Cherry Tomatoes
40 grams
Salad Leaves
1 unit(s)
Garlic
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
10 grams
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
TIP: Use two baking trays if necessary.