Tender and Delicious Beef Rump Cap(Coulotte) Roast recipe. If you know how to cook it, this inexpensive beef cut is as good as the prime cuts!
NOTE:
This is Beef Rump Cap(Coulotte) also known as picanha, fat cap, top sirloin cap, it`s a triangle shape muscle with fat on top, don`t mistake it with the other tougher cuts from the round!!!

Solid quality square grill skillet:
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Wireless meat thermometer:
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Recipe:
– Our piece of meat was 4,5lbs/2,2kg Top Rump Cap
– Salt and pepper

For the beef marinade:
– 1 tablespoon mustard, we used Dijon
– 1 or 2 tablespoon Worcestershire sauce
– 2 tablespoon soya sauce
– 3 tablespoons olive oil
– 1teaspoon dried oregano
– 1teaspoon dried thyme
– 1teaspoon dried rosemary
– 1teaspoon sugar
– 1teaspoon garlic powder

For the beans marinade:
– 1lbs/500gr haricot vert green beans frozen, blanched, defrosted
– 2 tablespoons sour cream
– 1 tablespoon mustard
– Lemon juice from 1 lemon, you can also use vinegar
– 1 red onion
– Salt and pepper

– Baby potatoes with fresh thyme and olive oil for garniture

Brown and sear the meat well in a pan, add the marinade on top and cook in a preheated oven 360F/180C until core temperature is 140F/60C for medium-rare. If you don`t have a thermometer it took 45 minutes for this piece of meat on 360F/180C
Important: I took the meat out when core temperature was 127F/53C, remember it will still cook while resting.