Seared Steak & Mustard Crushed Potatoes

While the potato is cooking, finely chop the garlic. Thinly slice the pear. In a large frying pan, heat a drizzle of olive oil on a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer to a small bowl and add 1/2 the butter (softened). Stir to combine and set aside. TIP: If the butter is too hard, leave to warm up and combine later!

In a large bowl, combine the honey, white wine vinegar and a generous drizzle of olive oil. Add the pear, mixed salad leaves and shaved Parmesan cheese and set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. Season the beef rump on both sides with salt and pepper. When the oil is hot, cook the beef for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. 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.

While the beef is resting, return the saucepan to a medium heat with a drizzle of olive oil and the remaining butter. Add the remaining garlic and cook, until fragrant, 1 minute. Remove from the heat and add the potatoes and Dijon mustard. Season. Toss to coat and lightly crush the potato with a potato masher or fork.