• 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 and return to pan. • Add half the butter, milk and Parmesan cheese to potato. Mash until smooth. Cover to keep warm.

• Meanwhile, finely chop garlic. Slice tomato into wedges. • In a small bowl, place the remaining butter and allow to come to room temperature. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer to bowl with the softened butter. Mash to combine, then set aside. TIP: If the butter is too hard, leave to warm up and combine later!

• Season beef rump with salt and pepper. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning. TIP: Cook in batches if your pan is getting crowded.

• In a large bowl, combine the honey and Dijon mustard with a drizzle of vinegar and olive oil. Add tomatoes and spinach, rocket & fennel mix. Toss to combine. Season. • Slice steak. • Divide beef rump, Parmesan mashed potato and rocket-tomato salad between plates. • Dollop a spoonful of garlic butter over steak to serve. Enjoy!