• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on lined oven tray, drizzle with olive oil and a pinch of salt and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, in a medium bowl, combine herb crumbing mix, a generous drizzle of oil and a pinch of salt and pepper.

• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet until slightly flattened. • Season beef with salt and pepper. Spread garlic sauce over top of beef and spoon crumb mixture onto beef, gently pressing so it sticks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 3-6 minutes or until cooked to your liking. Transfer to a plate to rest.

• Meanwhile, boil the kettle. • Trim and roughly chop green beans. • Place beans in a medium bowl and cover with bowling water. Immediately cover with plate or foil and leave for 5 minutes. • Rinse and drain beans. Return beans to the bowl and allow to cool slightly.

• When beans have cooled slightly, add mixed salad leaves, a drizzle of olive oil and of balsamic vinegar. Season to taste. • Divide herby crusted beef, roasted potatoes and green bean salad between plates. • Serve with mustard mayo. Enjoy!