Rosemary Garlic Steak

Add the potato and cauliflower to the pan of boiling water and cook for 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 and cauliflower. Mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese and cover with a lid to keep warm.

While the potato and cauliflower are cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the green beans and a dash of water and cook, tossing, for 3-4 minutes or until just 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 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 and rest for 5 minutes.

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.