Homestyle Beef Rump & Horseradish Mash

• Place a colander or steamer basket on top and add green beans. • Cover and steam until green beans are tender, and potatoes are easily pierced with a fork, for another 7-8 minutes. • Transfer green beans to a bowl. Add baby spinach leaves and a drizzle of olive oil. Season and toss to combine. Cover to keep warm. • Drain potatoes and return to saucepan. Add horseradish sauce, the milk, butter and a pinch of salt and mash until smooth.

• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Remove from heat, then add red wine jus and a splash of water, turning beef to coat.