Rare Roast Beef with Parmesan Mash

To prepare the ingredients, peel the potatoes and cut into 2 cm pieces. Peel the carrot and slice diagonally. Trim the green beans. Finely chop the rosemary leaves and finely grate the Parmesan cheese.

Place the potatoes in a saucepan of cold water, bring to the boil and cook for 15 minutes or until tender. Drain the potatoes. Add the milk, butter and Parmesan cheese and mash everything together. Season with salt and pepper, set aside and cover to keep warm.

Meanwhile, place the rosemary, salt and pepper onto a large chopping board and roll the premium beef rump to cover in the herb mixture. Heat some oil in a medium ovenproof pan over a medium-high heat and sear the beef on all sides for 3-4 minutes. Place the ovenproof pan in the oven for 5 minutes. Cooking time will vary depending on your preference and the thickness of your meat. Transfer the meat to a plate and cover with foil. Rest for 5 minutes. (If you don’t like your beef rare, cook it in the oven for a further 5 minutes, or until cooked to your liking.)

Fill a saucepan with boiling water and place on a high heat. Add the carrot and green beans and cook for 5 minutes or until tender. Drain and add back into the empty saucepan with olive oil, salt and pepper. Mix well to combine.