Beef Rump & Homestyle Gravy

While the potato is roasting, finely chop the garlic. Thinly slice the carrot (unpeeled) into batons. Cut the broccoli into small florets, then roughly chop the stalk.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the broccoli and carrot with a dash of water until softened, 6-7 minutes. Add the butter and 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a plate and cover to keep warm.

See Top Steak Tips (below) for extra info! Return the frying pan to a high heat with a drizzle of olive oil. Season the beef rump on all sides with salt and pepper. When the oil is hot, cook the beef rump for 2-3 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside to rest.

While the steak is resting, heat a small saucepan over a medium heat, then add the homestyle gravy. Cook, stirring, until warmed through, 5 minutes. Stir through any steak resting juices.