• Boil the kettle. Half-fill a medium saucepan with boiling water. Peel sweet potato and cut into bite-sized chunks. • Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the pan. • Add butter to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • 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 minute of cook time, sprinkle savoury seasoning over the beef, turning to coat. Transfer to a plate to rest. TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• Wipe out frying pan then return to medium heat. • Add light cooking cream and Parmesan cheese. • Cook until slightly thickened, 1-2 minutes. Season with salt, then stir through a generous pinch of pepper.

• Roughly chop tomato. In a large bowl, combine tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste. • Slice beef. • Divide seared beef rump, sweet potato mash and tomato salad between plates. • Spoon creamy Parmesan sauce over the beef and garnish with flaked almonds to serve. Enjoy!