Pan-Seared Steak

Add the potatoes 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 1/2 of the butter, the milk and the salt (use suggested amount) and mash together using a potato masher or fork until smooth. Season to taste with a pinch of pepper. Set aside and cover with a lid to keep warm.

While the potato is cooking, heat the remaining butter and a dash of olive oil (to stop the butter burning!) in a large frying pan over a medium heat. Add the rosemary and the garlic and cook for 1-2 minutes, or until fragrant. Add the white wine vinegar and honey and stir to combine. Season to taste with a pinch of salt and pepper. Transfer to a small bowl, cover with foil to keep warm and set aside.

Return the large frying pan to a medium-high heat and add a drizzle of olive oil. Season the beef rump steaks with a pinch of salt and pepper on both sides and cook for 1-2 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak so cook a little less for rare, or longer for well done. Set aside on a plate and cover with foil to rest for 5 minutes. Slice into thin strips.

While the beef is resting, return the pan to a medium-high heat and add a drizzle of olive oil. Add the broccoli and green beans and cook for 5-6 minutes, or until tender. Season to taste with a pinch of salt and pepper. TIP: Add 2 tbs water to the pan if you like to help speed up the cooking process!