What temperature should rump heart be for rare or medium?

Take the beef out at 45°C (115°F) for rare, or 55°C (130°F) for medium. Roast it on the Charlie Oven Cooking Rack at 160°C (320°F) and use a meat thermometer to check the centre.

How long should I rest the roast beef?

Rest it for at least half the time it spent in the oven. Resting lets the juices spread back through the meat, so it is more tender when you slice it across the grain.

Do I need to take the beef out of the fridge first?

Yes. Take the rump heart out of the fridge at least a couple of hours before cooking so it reaches room temperature, which helps it cook more evenly all the way through.

What goes into the mustard crust?

Equal amounts of Maldon salt, English mustard powder and cracked black pepper, 100g of each. Mix them together and coat the whole joint all over before it goes into Charlie.

Outdoor Cooking & Charcoal Oven Recipes / Beef

Roast Beef Rump Heart with Mustard Crust

Name: Roast Beef Rump Heart with Mustard Crust
Prep time: 5 min
Cook time: 40 min
Yield: 4 to 6
Cuisine: British
Ingredients: 1 x 2 to 3kg rump heart steak; 100g Maldon salt; 100g English mustard powder; 100g cracked black pepper

English mustard powder, sea salt and cracked pepper make a savoury crust for rump heart. The beef roasts gently in Charlie before a good rest and carving. A generous joint with a little bite from the mustard.

Chris TaylorChef, Berro Kitchen

Roast

Prep5 minutes

Cook40 minutes

Serves4 to 6

DifficultyMedium

Ingredients

1 x 2 to 3kg rump heart steak
100g Maldon salt
100g English mustard powder
100g cracked black pepper

Equipment

Charlie Charcoal Oven£5,950.00 View, Charlie Charcoal Oven
Stag British Premium Ash Charcoal£96.50 View, Stag British Premium Ash Charcoal
Charlie Oven Cooking Rack£280.00 View, Charlie Oven Cooking Rack

Method

Remove the rump heart from the fridge at least a couple of hours before cooking to bring it to room temperature.
Mix together the Maldon salt, English mustard powder, and cracked black pepper.
Coat the beef well all over with the salt, mustard, and pepper mixture.
Place the coated rump heart on the Charlie Oven Cooking Rack and slowly roast at 160°C (320°F) until the internal temperature reaches 45°C (115°F) for rare.
Remove from the oven and leave to rest for at least half the time you cooked it for.
Slice across the grain and serve.

More recipes

The cook

Chris Taylor

Chef, Berro Kitchen

Chris Taylor, aka 'T-Bone Chops,' is a fire-cooking specialist and co-founder of Berro Kitchen. He's co-authored barbecue cookbooks with DJ BBQ, including 'Fire Feasts,' and founded Whittle & Flame Charcoal.

More recipes by Chris Taylor

Frequently asked questions

What temperature should rump heart be for rare or medium?

Take the beef out at 45°C (115°F) for rare, or 55°C (130°F) for medium. Roast it on the Charlie Oven Cooking Rack at 160°C (320°F) and use a meat thermometer to check the centre.
How long should I rest the roast beef?

Rest it for at least half the time it spent in the oven. Resting lets the juices spread back through the meat, so it is more tender when you slice it across the grain.
Do I need to take the beef out of the fridge first?

Yes. Take the rump heart out of the fridge at least a couple of hours before cooking so it reaches room temperature, which helps it cook more evenly all the way through.
What goes into the mustard crust?

Equal amounts of Maldon salt, English mustard powder and cracked black pepper, 100g of each. Mix them together and coat the whole joint all over before it goes into Charlie.