Indian-Style Creamy Beef Rump

• Meanwhile, slice carrot into thin sticks. Roughly chop silverbeet. • Add carrot, silverbeet and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-3 minutes. • Drain any access water, then return to the bowl. Season and cover to keep warm.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes, or until cooked to your liking. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook tomato paste, garlic paste and mild North Indian spice blend until fragrant, 1 minute. Add cream (see ingredients), beef-style stock powder, the brown sugar, butter (for the sauce) and the water and cook, stirring, until thickened, 2-3 minutes. • Return beef to the pan and stir to combine.