• Boil the kettle. Half-fill a medium saucepan with 
boiling water, then add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat, 
until easily pierced with a fork, 12-15 minutes.
• Drain cooked potato, then return to the pan. 
Add the butter, milk and Parmesan cheese. 
Mash until smooth. Cover to keep warm. 

TIP: Save time and get more fibre by leaving the 
potato unpeeled!
Little cooks: Get those muscles working and help 
mash the potatoes! 

• Meanwhile, slice carrot into thin sticks.

• Trim green beans.

• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef rump, turning to coat.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook carrot (see ingredients) and green beans, 
tossing, until tender, 4-5 minutes.
• Season with salt and pepper. Transfer to a bowl. 
Cover to keep warm. 

• Return frying pan to medium-high heat with a drizzle of olive oil. 

• 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.

• Return frying pan to medium heat.
• Add light cooking cream (see ingredients), 
basil pesto and any beef resting juices. Stir 
to combine, then simmer until slightly thickened, 
1-2 minutes.
• Season to taste, then remove pan from heat. 

• Slice beef. • Divide Aussie beef, Parmesan mash and veggies between plates.

• Spoon creamy pesto sauce over beef and mash to serve. Enjoy!

Little cooks: Add the finishing touch by spooning over the creamy pesto sauce!