• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced.
• Boil the kettle.
• In a small bowl, add the butter and allow to 
come to room temperature.
• Cut potato into large chunks. Peel garlic cloves.
• Half-fill a medium saucepan with boiling water, 
then add a generous pinch of salt. Cook potato
and garlic in the boiling water, over high heat, 
until easily pierced with a fork, 10-15 minutes. 

• Meanwhile, finely shred cos lettuce
(see ingredients).
• Thinly slice apple and radish.
• Pick rosemary leaves.
• Season beefrump with salt and pepper.

• Drain potatoes and transfer to a lined oven tray. 
Set garlic cloves aside.
• Sprinkle over rosemary and drizzle with olive 
oil. Season with salt and toss to coat.
• Spread out evenly, then roast until tender, 
20-25 minutes.

TIP: Roughing the edges helps the potatoes get 
extra crispy while roasting!

• When the potatoes have 10 minutes remaining, 
heat a large frying pan over high heat with a 
drizzle of olive oil.
• When oil is hot, cook beef, for 4-5 minutes
each side for medium-rare, or until cooked to 
your liking.
• Transfer to a plate to rest. 

• To the room-temperature butter, add cooked
garlic. Season to taste and mash to combine.
• In a medium bowl, combine cos lettuce, apple, 
radish and dill & parsley mayonnaise. Season 
to taste.

• Slice beef.
• Divide beef rump, twice-cooked herby potatoes 
and Waldorf-style salad between serving plates.
• Dollop garlic compound butter over rump steak 
to serve. Enjoy!