Steak with Crispy Potatoes

Toss the potato in half of the olive oil and season with salt and pepper. Place in a single layer on a lined oven tray and cook in the oven for 30-35 minutes, or until golden and crisp.

Heat a medium frying pan over a medium-high heat. Rub the premium beef rump with a little olive oil and season with salt and pepper. Add the steak to the pan and cook for 2 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate and cover with aluminium foil. Rest for 5 minutes. Tip: Don’t be tempted to skip resting the steak. This is an integral part of the cooking process and will ensure your steak is tender.

Meanwhile, wipe the same frying pan clean and place back over a medium-high heat. Add the remaining olive oil and half of the butter. Sauté the red onion for 2-3 minutes or until soft. Add the baby spinach and cook, tossing, for 1 minute or until beginning to wilt. Add the garlic and cook for a further 2 minutes, or until fragrant and the spinach is wilted completely. Remove from the heat.

Place a small saucepan over a medium-low heat and add the remaining butter and cook until melted. Add the plain flour and cook, stirring, for 1 minute until the flour absorbs the butter. Slowly pour in the milk, stirring for 1-2 minutes or until the mixture is smooth and thickens slightly. Stir in the wholegrain mustard until combined.