Tagliata with Sweet Potato Wedges

Toss the sweet potato wedges in half of the olive oil and season with salt and pepper. Place on the prepared oven tray and cook in the oven for 30 minutes or until golden and tender. Add the garlic clove to the tray in the last 15 minutes of cooking.

Meanwhile, lightly oil the premium beef rump steak and season with salt and pepper. Heat a medium frying pan over a medium-high heat. Add the steak and cook for 2-3 minutes on each side, for medium rare, or until cooked to your liking. Cooking times will vary depending on the thickness of your steak. Transfer the steak to a plate and cover with foil. Rest for 5 minutes. Then cut into 1 cm thick slices.

Squeeze the flesh of the roasted garlic clove into a small bowl. Add the balsamic vinegar and the remaining olive oil. Whisk until well combined. Season with salt and pepper. Toss the rocket leaves in the dressing and then divide between plates.