• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. Finely chop garlic. Thinly slice carrot into rounds. Roughly chop silverbeet. Roughly chop parsley. Set aside. • Place beef between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened. Season beef with salt and pepper.

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then set aside. • Return saucepan to medium-high heat. Add a drizzle of olive oil and 1/2 the garlic until fragrant, 1 minute. Add the water and a generous pinch of salt then bring to the boil. Remove pan from heat, then return potato to pan, tossing to coat. Lightly crush potato. Cover to keep warm.

• Meanwhile, heat a frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 4-5 minutes. Add silverbeet and remaining garlic and cook until just wilted and fragrant, 1-2 minutes. Season with salt and pepper, then transfer to a bowl. Cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• Return frying pan to medium heat. Cook the butter until melted and browned slightly, 1-2 minutes. Remove from heat, then stir in parsley. • Season the parsley-butter sauce to taste. • Divide beef, potatoes and veggies between plates. • Spoon parsley-butter sauce over beef and potatoes to serve. Enjoy!