Seared Beef & Rosemary Sauce

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return the potato to the saucepan. Add the milk, salt and 1/2 the butter. Mash using a potato masher or fork until smooth. Season with a pinch of pepper. Cover with a lid to keep warm and set aside.

While the potato is cooking, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the zucchini and cook, stirring, for 5 minutes, or until tender. Add the silverbeet and 1/2 the garlic and cook for a further 2 minutes, or until slightly wilted. Season to taste with salt and pepper. Transfer to a medium bowl and cover to keep warm.

Return the medium frying pan to a high heat with a drizzle of olive oil. Season the beef rump steaks with a pinch of salt and pepper on both sides. When the oil is hot, add the steaks to the pan and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate and set aside to rest. TIP: This will give you a medium steak so cook a little less for rare, or longer for well done

While the steak is resting, return the medium frying pan to a medium heat with the remaining butter and a dash of olive oil (to stop the butter from burning!). Add the remaining garlic and the rosemary and cook for 1-2 minutes, or until fragrant. Add the warm water, vinegar and honey and stir to combine. Season to taste with salt and pepper.