NZ Rosemary Beef Rump

Add the cauliflower to the saucepan of boiling water and cook until tender, 3-4 minutes. While the cauliflower is cooking, heat a large frying pan over a medium heat and add the garlic and 1/2 the butter. Cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat and slowly whisk in the milk until smooth. Stir in the shredded cheddar cheese and season to taste with a generous pinch of salt and pepper. TIP: Seasoning is key in this dish!

Transfer the cauliflower to a small baking dish and pour over the cheesy sauce. When the veggies have 10 minutes left, bake the cauliflower cheese on the top rack of the oven until golden and bubbling, 8-10 minutes.

While the cauliflower cheese is baking, return the frying pan to a high heat and add a drizzle of olive oil. Season the beef rump steaks with a pinch of salt and pepper on both sides and cook for 1-2 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak so cook a little less for rare, or longer for well done. Set aside on a plate and cover with foil to rest for 5 minutes.

While the steak is resting, return the frying pan to a low heat with the remaining butter and a drizzle of olive oil. Add the rosemary and cook for 1 minute, or until the butter is bubbling. Add the steak resting juices and season to taste with a pinch of salt and pepper.