• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Thinly slice pear (see ingredients). • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, combine beef rump, garlic & herb seasoning, a pinch of salt and a drizzle of olive oil in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Wipe out and return pan to medium heat. Add light cooking cream, chicken-style stock powder and a splash of water, and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, and stir in baby spinach leaves until wilted, 30 seconds. Season with a pinch of pepper.

• Slice beef. • In a medium bowl, combine pear, mixed salad leaves, a drizzle of olive oil and white wine vinegar. Season to taste. • Divide garlicky beef steak, potato fries and pear salad between plates. Top beef with creamy spinach sauce.