• See ‘Top Steak Tips!’ (below left).
• Bring a medium saucepan of lightly salted water 
to the boil.
• Peel potato and cut into large chunks.
• Slice courgette into sticks. 
• Trim ends of asparagus.
• Finely chop garlic. 
• Pick rosemary leaves and finely chop. 

TIP: Run your fingers down the rosemary stalk to 
remove the leaves easily. 
Little cooks: Help pick the herbs from the stems!

• Cook potato in the boiling water until easily 
pierced with a fork, 10-15 minutes. Drain and 
return to the saucepan.
• Add the butter (for the mash), milk and salt, 
then mash until smooth. Cover to keep warm.

Little cooks: Get those muscles working and help 
mash the potatoes!

• While potato is cooking, heat a large frying pan 
over a medium-high heat with a drizzle of 
olive oil. Cook courgette, turning, until tender,
2-4 minutes each side. Transfer to a bowl. 
Season to taste.
• Add asparagus to pan and cook until tender, 
5-6 minutes. Transfer to bowl with courgette and 
cover to keep warm. 

• Season beefrump with salt and pepper on both 
sides.
• Return the frying pan to medium-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, cover and set aside to rest.

• While steak is resting, return the frying pan to 
medium heat with the butter (for the sauce). 
Cook rosemary and garlic until fragrant, 
2-3 minutes. 

• Slice steak.
• Divide seared steak, creamy mash and greens 
between plates. Spoon over rosemary sauce. 
• Serve with the mayonnaise. Enjoy! 

Little cooks: Add the finishing touch by helping 
plate up. Careful, it's hot!