[Pre-prepped] NZ Balsamic Glazed Beef Rump

• Meanwhile, cut any larger broccoli florets in half. Finely chop garlic. • In a small bowl, combine garlic, panko breadcrumbs (see ingredients), a pinch of chilli flakes (if using) and a generous drizzle of olive oil. Season with salt and pepper. • Place broccoli in a baking dish, pour over white sauce and toss to coat. Sprinkle over panko mixture. • Bake until tender and golden, 20-25 minutes.

• Boil the kettle. • Peel potato and carrot, then cut into small chunks.

• Half-fill a medium saucepan with boiling water.
• Cook potato and carrot in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain, then return to saucepan. Add grated parmesan cheese, drizzle with olive oil and season generously with salt. • Mash until smooth, then cover to keep warm.

• Meanwhile, Season beef with salt and pepper. • Wipe out and return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, add the brown sugar, balsamic vinegar and a splash of water and turn to coat. • Transfer to a plate to rest.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.