• 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. • 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 generously with salt and pepper, 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 2 minutes each side for medium-rare, or until cooked to your liking. • Transfer to a plate to rest. Return large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

• To the butter, add cooked garlic. Season to taste and mash to combine. • In a medium bowl, combine cos lettuce, apple and dill & parsley mayonnaise. Season with salt and pepper.

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