NZ Beef Rump

While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, salt and 2/3 of the butter to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the potatoes are boiling, roughly chop the parsley. Slice each beef rump in half to get 1 steak per person. Season steaks on both sides with salt and pepper. In a small bowl, combine the warm water, balsamic vinegar and brown sugar.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.

Return the frying pan to a medium-high heat with the remaining butter and a drizzle of olive oil. Add the sliced mushrooms and cook until softened, 4-5 minutes. Add the balsamic vinegar mix and beef stock cube (1/2 cube for 2 people / 1 cube for 4 people). Stir to combine and bring to a boil, then reduce the heat to medium-low and simmer until slightly thickened, 2-3 minutes. Stir through any resting juices from the steak. Season to taste with salt and pepper.