• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook chopped potato over a medium-high heat, until easily pierced with a knife, 8-10 minutes. • Drain and return to saucepan with the butter and milk. Mash until smooth.

• While the potato is cooking, season beef rump with savoury seasoning. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook beef, turning, for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate.

• While the beef is cooking, roughly chop baby capsicum and tomato. • In a large bowl, combine tomato, baby capsicum, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.

• To a medium microwave-safe bowl, microwave mushroom sauce for 30 seconds or until heated through.

• Slice beef. • Divide potato mash, seared beef and salad between plates. • Spoon over mushroom sauce to serve. Enjoy!