Seared Beef & Rosemary Sauce

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return the potato to the saucepan. Add the milk, salt (see ingredients list) and 1/2 the butter. Mash using a potato masher or fork until smooth. Season with a pinch of pepper. Cover with a lid to keep warm and set aside.

While the potato is cooking, heat the remaining butter and a dash of olive oil in a large frying pan over a medium heat. TIP: The olive oil prevents the butter from burning. Add the rosemary and 1/2 the garlic and cook for 1-2 minutes, or until fragrant. Add the vinegar, warm water and honey and stir to combine. Season to taste with salt and pepper. Transfer to a small bowl and cover with foil to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. Slice each beef rump in half to get 1 steak per person. Season the beef rump with a pinch of salt and pepper on both sides. Once the oil is hot, add the beef and cook for 2-3 minutes on each side (depending on thickness). TIP: This will give you a medium steak so cook a little less for rare, or longer for well done. Transfer to a plate and set aside to rest. TIP: If your pan is getting crowded, cook in batches for the best results!

While the beef is resting, return the pan to a medium-high heat and add the courgette. Cook, stirring, for 5 minutes, or until tender. Add the remaining garlic and the silverbeet and cook for a further 2 minutes, or until slightly wilted. Season to taste with salt and pepper.