We know, big call. But we’re taking a leaf out the French’s book, stepping into the kitchen and owning this recipe with a certain continental confidence. Best served with a glass of good red and a belief in your own cultural superiority!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 220°C/200°C fan-forced. Bring the butter to room temperature. Slice the potato (unpeeled) into 0.5 cm thin fries. TIP: Slice each side of the potato to form a rectangle, then cut into fries. Place the fries on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to bake for 25-30 minutes, or until tender and golden.
While the fries are baking, pick and finely chop the parsley leaves. Peel and crush the garlic. Trim the ends of the green beans.
Place the butter in a small bowl and microwave on high for 5 seconds, or until softened. TIP: If you don't have a microwave, place the butter in a small bowl over a warm water bath. Transfer the softened butter to a medium bowl and combine with the parsley and ½ of the garlic. Season with a pinch of salt and pepper and mix well. TIP: For a healthier option, skip this step and add the parsley to the cooked green beans.
In the last 10 minutes of potato cooking time, heat a drizzle of olive oil in a large frying pan over a high heat. Season the beef rump with a pinch of salt and pepper on both sides and cook for 1-2 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. Set aside on a plate and cover with foil to rest for 5 minutes. TIP: Resting steak allows the juices to settle so they don’t escape when slicing.
While the steak is resting, return the large frying pan to a medium-high heat and add the green beans. Cook for 3 minutes, or until softened. Add the remaining garlic and the slivered almonds and cook for 1 minute, or until fragrant and golden. Season to taste with a pinch of salt and pepper and remove from the heat.
Divide the steak, fries and nutty green beans between plates. Top the steak with a dollop of parsley-butter (if using).