NZ Seared Garlic Beef

Finely chop the garlic (or use a garlic press). Cut the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk.

Heat a medium frying pan over a medium-high heat. Add the carrot, broccoli and a splash of water and cook for 5-6 minutes or until tender. Season with a pinch of salt and pepper and transfer to a bowl and cover to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. Season the beef rump with a pinch of salt and pepper. 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.

Wash and return the frying pan to a medium heat with the butter and a drizzle of olive oil. Once hot, add the garlic and cook for 1-2 minutes. TIP: add less garlic if your family prefer! Add the cream, grated Parmesan, crumble in the beef stock cube (1/2 cube for 2 people / 1 cube for 4 people) and stir to combine. Reduce the heat to low and allow to simmer until thickened slightly, 2 minutes. Stir in any steak resting juices, stirring until fully combined and heated through. Season with pepper to taste.