NZ Thyme Beef Rump

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

When the tomatoes have 15 minutes left, trim the green beans. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beans and cook until tender, 5-6 minutes. Season with a pinch of salt and pepper. Transfer to a bowl and cover to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. Slice each beef rump in half to get 1 steak per person and season with each side with salt and pepper. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.

While the steak is resting, return the frying pan to a medium heat. Add the roasted cherry tomatoes, butter and water, and cook until the butter is melted, 1 minute. Stir through any steak resting juices.