Rosemary Garlic Steak

Add the potato to the pan of boiling water and cook for 10-15 minutes, or until soft when pierced with a knife. Drain very well and return to the saucepan. Add the salt and 1/2 the butter to the potato. Mash with a potato masher or fork until as smooth as possible. Stir through the grated Parmesan cheese and cover with a lid to keep warm. TIP: For the low-calorie option, don't stir through the Parmesan.

While the potato is cooking, heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, for 3-4 minutes or until golden. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and a splash of water and cook for 5-6 minutes or until tender. Season with salt and pepper and transfer to a plate. Cover to keep warm.

Return the frying pan to a high heat. Slice each beef rump in half to get 1 steak per person. Drizzle the steaks with olive oil and season with a pinch of salt and pepper. Add the beef rump to the pan and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate and rest for 5 minutes. 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.

Return the pan to a medium heat with the remaining butter and the garlic and rosemary. Heat for 1 minute or until the butter has lightly browned and the rosemary is fragrant. TIP: Watch to make sure the butter doesn't burn. Add the resting juices from the steak and a squeeze of lemon juice. Stir to combine and cook for 1 minute or until thickened. Remove the pan from the heat. TIP: Seasoning is key in this sauce, so taste and add a pinch of salt, pepper or another squeeze of lemon juice if you like