Seared Beef & Creamy Mustard Sauce

While the potatoes are boiling, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans. Roughly chop the parsley.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and green beans, and cook until tender, 5-6 minutes. Add the baby spinach leaves and cook until wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.

Return the frying to a high heat, with a drizzle of olive oil. Season the beef rump steaks with a pinch of salt and pepper on both sides. When the oil is hot, add the ½ 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 to rest. Repeat with the remaining beef rump.

Return the frying pan to a medium heat and add the light thickened cream and Dijon mustard. TIP: Add a little less mustard if you're not a fan of the flavour. Crumble in 1 beef stock cube. Simmer until the sauce starts to thicken, 2-3 minutes. Stir in any beef resting juices.