Rosemary Beef Rump

While the veggies are roasting, pick and finely chop the rosemary leaves. Thinly slice the pear (see ingredients list). Finely chop the garlic (or use a garlic press). In a large bowl, combine the balsamic vinegar, olive oil (2 tsp for 2 people / 4 tsp for 4 people) and a pinch of salt and pepper.

Add the pear, grated Parmesan cheese and spinach & rocket mix to the bowl with the balsamic dressing. Toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.

When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a high heat. Season both sides of the beef rump with salt and pepper. When the oil is hot, add the beef 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. Cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.

While the steak is resting, return the frying pan to a medium-low heat with the butter and a dash of olive oil. Add the garlic and rosemary and cook until fragrant, 1-2 minutes. Add the warm water, white wine vinegar and honey and stir to combine. Add any steak resting juices and season to taste with salt and pepper.