• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
• Chop the potatoes lengthways into 1cm slices then into 1cm wide chips (no need to peel).
• Pop onto a large (lined) baking tray. Toss with salt, pepper, half the rosemary and a drizzle of oil. Spread out in a single layer.
• Roast on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

• Meanwhile, peel the garlic cloves.
• Pop half into a small piece of foil with a good glug of oil and scrunch to enclose.
• Add the garlic parcel to the tray with the chips for 10-12 mins of cooking time then remove.
• Meanwhile, grate the remaining garlic (or use a garlic press).

• Trim the green beans.
• Place a pan over medium-high heat with a drizzle of oil.
• Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins.
• Stir in the grated garlic, lower the heat to medium and cook for 1 min.
• Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the pan and cover to keep warm.

• Once the garlic from the oven has cooled, add it to a small bowl along with 1 tbsp butter (per 2P) and remaining rosemary.
• Mash everything with a fork.
• Season with salt and pepper, mix to combine and set aside. 
• Season the beef rump with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.

• Return the pan to high heat with a drizzle of oil.
• Once hot, fry the beef until browned, 1-2 mins each side for medium-rare.
• Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Meat is safe to eat when the outside is browned.
• In the final 1 min of cooking add the garlic butter and use a spoon to baste the beef.
• Transfer from the pan, cover and allow to rest.

NOTE: Swapping to chicken breast? Slice through the breasts to make thin steaks, season as instructed and fry in the hot pan, 3-6 mins each side before adding the butter.

• Thinly slice the beef rump then plate up.
• Serve the potatoes and garlicky green beans alongside.
• Drizzle any buttery juices over the beef.