Classic Seared Double Beef Rump & Horseradish Sauce

• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, sprinkle over Aussie spice blend, turning beef to coat. Transfer to a plate to rest.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time. TIP: Cook beef in batches if your pan is getting crowded.

• While beef is cooking, thinly slice cucumber into rounds. Thinly slice tomato into wedges. • In a medium bowl, combine the honey, a drizzle of vinegar and olive oil. Season. • Add cucumber, tomato, mixed salad leaves and crumble in fetta cubes. Toss to combine.