Rump Steak with Pesto Mash

Place the potatoes in a saucepan of cold salted water, bring to the boil and cook for 20 minutes or until tender. Add the green beans in the last 3 minutes of cooking. Drain. Separate the beans from the potatoes. Cover the beans and set aside. Add the milk to the potatoes and mash with a potato masher until smooth.

Meanwhile to make the pesto, place the basil, Parmesan cheese, pine nuts, lemon juice, and olive oil in a mortar and pestle and process until smooth. If you don’t have a mortar and pestle just chop all of the ingredients very finely and mix together. Set aside.

Heat a little oil in a frying pan over a high heat. Season the steak with salt and pepper. Add the steak to the hot pan and cook for 4-5 minutes on each side, or until cooked to your liking. Remove from the pan and set aside. Cover with foil and rest for 5 minutes.

Stir half of the pesto through the mashed potato.