Step 1
To begin, preheat the barbecue with a lid to 250°C
Step 2
Season the rump cap all over and once the barbecue is up to temperature, place it fat-side down on the barbecue and close the lid, partially closing the vents to bring the temperature down to around 150°C
Step 3
Turn every 2–3 minutes and cook until a core temperature of 45°C is achieved
Step 4
To pickle the mushrooms, heat the sugar and vinegar in a pan until the sugar has dissolved, then remove from the heat and whisk in a few drops of truffle oil. Pour over the shimeji mushrooms and set aside to pickle
Step 5
For the broad beans and peas à la Française, melt the butter in a pan and add the sliced onion. Cook slowly until nicely caramelised then remove from the heat
Step 6
Add the vinegar and sugar to a separate pan and bring to the boil. Pour into a heatproof bowl with the sliced shallot and set aside to steep and lightly pickle
Step 7
Blanch the beans and broad beans and peel the broad beans. Add the caramelised onions to a pan with the beans, peas and reduced chicken stock. Heat gently to warm through, then finish with the pickled shallots, pickled shimeji and lemon juice. Mix gently and season to taste
Step 8
When the beef is ready, remove from the barbecue and allow to rest. Cut each baby gem heart in half, drizzle with a little rapeseed oil and add to the barbecue, cooking until nicely charred and just wilting
Step 9
To make the rapeseed oil dressing, whisk the oil and vinegar together and season with salt to taste
Step 10
To serve, carve the beef against the grain and season. Arrange on a warm plate with the peas, beans and baby gem hearts, drizzle with a little rapeseed oil dressing and serve
Recipe courtesy of www.greatbritishchefs.com