• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut tomato into wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last 1-2 minutes, add garlic paste and the butter. Season with salt and pepper. Transfer to a plate to rest for 5 minutes (it will keep cooking as it rests!). TIP: Pounding the beef ensures that it's extra tender once cooked.

• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. • Toss to combine. Season to taste.

• Slice seared beef rump. • Divide roast veggie toss between plates. Drizzle with creamy pesto dressing. • Top with beef to serve. Enjoy!