• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm chunks (no need to peel).
• Pop the potato chunks onto a lined baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Peel and grate the garlic (or use a garlic press).
• Season the beef with salt and pepper.
• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

• Pop the carrots onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• Roast until tender 20-25 mins. Turn halfway through.

• Place a large pan over high heat with a drizzle of oil.
• When the oil is hot add the beef rump and fry until browned, 1-2 mins each side for medium-rare. IMPORTANT: Wash hands and equipment after handling raw meat.
• Cook for 1-2 mins more each side for medium.
• Once ready, remove from pan, cover with foil and rest for 1-2 mins. Meat is safe to eat when outside is browned.

TIP: Cook an extra 1-2 mins each side if you want it well done.

• Return the (now empty) pan to a medium heat.
• Drizzle in some oil and fry the garlic for 1 min.
• Add half a mustard sachet (per 2P), stock, and creme fraiche for the sauce.
• Bring to the boil and simmer until thickened, 3-4 mins.
• Season to taste with salt and pepper if needed.

• When everything is cooked, thinly slice the beef widthways and divide between plates.
• Serve the potatoes and carrots alongside.
• Spoon the creamy mustard sauce over the beef to finish.