Balsamic Beef & Parsley Mash

Add the potato to the boiling water and cook for 10-15 minutes, or until soft when pierced with a knife. Drain and return to the saucepan. Add the milk, butter and parsley and mash with a potato masher or fork until smooth. Season to taste with a pinch of salt and pepper. Cover to keep warm.

While the potato is cooking, place the beef rump steaks in a shallow bowl with 1/2 of the balsamic vinegar, the sliced garlic and the thyme springs (reserve a sprig to garnish). Season with a pinch of salt and pepper. Toss the steaks in the marinade and set aside.

Grate the beetroot and carrot (if you like pop some gloves on to prevent stained fingers). Place into a mixing bowl, drizzle with 2/3 of the olive oil and season with a pinch of salt and pepper. Set aside.

Heat the remaining olive oil in a medium frying pan over a high heat. Add the marinated beef rump to the pan, shaking off any excess marinade. Cook for 1-2 minutes on each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside on a plate covered with foil to rest for a few minutes. Thinly slice.

To make the balsamic sauce, return the pan to a high heat. Add the excess marinade from the bowl, the remaining balsamic vinegar, warm water (check the ingredients list for the amount) and brown sugar. Season with a pinch of salt and pepper. Increase the heat to a simmer, then reduce the heat to low, stirring for 2 minutes, or until thickened. Remove from the heat.