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Irish Rump of Beef with Celeriac Puree, Sautéed Kale, Blackberry and Pepper Sauce

This recipe serves 4


  • 4 200g Rump Steaks Trimmed
  • 2 Celeriac
  • 2 Sprigs of Thyme
  • 100mls Cream
  • 50g Butter 
  • Salt and Pepper to taste
  • 200mls Beef Stock
  • 50mls Brandy
  • 50g Black Berries
  • 10g Crushed Black Pepper
  • 20g Butter
  • 1 Bunch of Kale
  • Olive Oil to Sauté


  1. Boil the celeriac and sprig of thyme in half milk and half water until tender, pass through a colander and discard the cooking liquid.
  2. Trim the Rump of  Beef of all fat and sinew, season with salt and pepper and sear in a hot heavy based pan. Roast at 190 degrees for 12 minutes until medium rare, allow to rest or 6 minutes before carving.
  3. To make the sauce, deglaze the pan with the brandy, add the crushed peppercorns, and black berries, add the beef stock and reduce by half, take from the heat and add the butter. This will have your sauce rich and help to thicken it up.
  4. Sauté the kale in a little olive oil and season.

To plate

Celeriac puree in the base of the bowl, sautéed kale, carved rump of beef and spoon over the sauce.


The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie