• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced. 
• Boil the kettle. 
• Cut potato into bite-sized chunks.
• Half-fill a large saucepan with boiling water, then 
add a generous pinch of salt. Cook potato in the 
boiling water, over high heat, until easily pierced 
with a fork, 10-15 minutes.
• Meanwhile, finely chop garlic. Trim green 
beans. Thinly slice carrot into sticks. Slice leek
into 1cm thick rounds.
• Season beefrump with salt and pepper. 

• Drain the potatoes well, then transfer to a lined 
oven tray.
• Season to taste, drizzle with olive oil and toss to 
coat. Bake until tender, 20-25 minutes. 

TIP: Tossing and roughing the edges helps the 
potatoes get crisp edges while roasting! 

• Meanwhile, in a large frying pan, heat a drizzle of 
olive oil over medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each 
side for medium-rare, or until cooked to your 
liking. Transfer to a plate to rest. 

TIP: Cook in batches if your pan is getting crowded.

• While beef is cooking, add green beans, 
carrot and a splash of water to a 
microwave-safe bowl, then cover with a 
damp paper towel.
• Microwave veggies on high until just tender, 
2-4 minutes.
• Drain veggies, then return to the bowl, season to 
taste and cover to keep warm. 

• While the beef is resting, wipe out frying pan, 
then return to high heat with a drizzle of 
olive oil.
• Cook leek, until slightly charred, 1-2 minutes
each side. Add garlic and cook until fragrant,
1 minute.
• Reduce heat to medium, then add the water, 
stock concentrate, the butter and balsamic
vinegar, stirring to combine.
• Cover with a lid (or foil), then simmer until liquid 
has slightly thickened, 2-3 minutes. 

• Slice steak.
• Divide beef rump steak, twice-cooked potatoes, 
and steamed veggies between plates.
• Top rump steak with braised leek and any 
remaining pan sauce.
• Serve with the mayonnaise. Enjoy!