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

• 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 half the garlic, cook, stirring, until fragrant, 1 minute. Add potato and a generous pinch of salt to the saucepan and toss to coat. Lightly crush with a fork (add a splash of water if the potato looks dry!). Cover to keep warm. • Meanwhile, in a medium heatproof bowl, combine a drizzle of olive oil and the remaining garlic. Microwave until fragrant, 10 second bursts.

• To the bowl with the garlic oil, add carrot, silverbeet and a splash of water then cover with a damp paper towel. Microwave carrot on high until just tender, 2-3 minutes. Drain, then return veggies to the bowl. Season with salt and pepper to taste and cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Remove from heat, then stir in parsley. Season to taste. Transfer to a plate to rest.

• Divide beef, potatoes and veggies between plates. • Spoon parsley-butter sauce over beef and potatoes to serve. Enjoy!