Rump Roast with Mushroom Tart

Method:

Removed the rump roast from the fridge 20 minutes before you start cooking. Pre-heat the oven to 150C. Combine 2 tablespoons of the olive oil, the herbs, garlic and salt in a small box and mix to combine. Remove the rump from its packet, put into a shallow dish and smear the olive oil mixture all over the meat. Heat the remaining tablespoon of olive oil in a heavy-bottomed frying pan. Once hot, sear the rump on all sides until lovely and brown. Remove from the heat then pour over the water and tamari and put into the oven to roast for 50 minutes, or until done to your liking. Baste 4 times during cooking with the pan juices, then once done remove from the oven, loosely cover with tinfoil and leave to rest for 10 minutes.

While the roast is cooking, melt the butter and olive oil in a heavy-bottomed frying pan over a medium-high heat. Cook the onion until soft and translucent. Add in the mushrooms and cook for 1 minute before adding in the garlic, lemon zest and thyme. Cook for a further minute then remove from the heat and set aside. Once the meat has cooked, turn the oven up to 220C. Line a baking tray with baking paper and roll out the pastry on top of this. Arrange the mushroom mixture on the pastry, leaving a 15mm border around the edge, free of mixture. Tuck the slices of brie in around the mushrooms, fold the edges of the pastry over and crimp, then brush the edge with melted butter. Put into the oven and bake for 18 minutes, or until the pastry edges are golden brown and the cheese is melted. Remove from the oven, then scatter with chopped parsley. Cut into pieces.

Slice the meat thinly against the grain then arrange 4 slices on each plate and top with a piece of the mushroom tart. Drizzle some of the pan juices on top and serve immediately with a crisp green salad, or seasonal greens.