• Preheat oven to 240°C/220°C fan-forced. Cut carrot into thin rounds. Cut red onion into wedges. • Place carrot and onion on the oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top rack until tender, 20-25 minutes.

• While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. • Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. • Drain and return to the saucepan. Add the milk and half of the butter to the saucepan with the potato and season generously with salt. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

• While the potatoes are boiling, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a small bowl, combine the water, the balsamic vinegar and the brown sugar.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: If your beef is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• Return the frying pan to medium-high heat with the remaining butter and a drizzle of olive oil. Add sliced mushrooms and cook until softened, 5-6 minutes. • Add the balsamic vinegar mixture, vegetable stock powder and the water. Stir to combine and simmer until slightly thickened, 1-2 minutes. Stir through any resting juices from the steak. Season with pepper.

• Divide the roasted veggies, mash and steak between plates. • Spoon over mushroom jus to serve. Enjoy!