Seared Steak & Creamy Parmesan Sauce

While the chips are baking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the silverbeet.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until just tender, 3-4 minutes. Add the silverbeet and cook until tender, 2-3 minutes. Season with a pinch of salt and pepper, then transfer to a bowl and cover to keep warm.

See Top Steak Tips (bottom) for extra info! 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 to the pan and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

Wash the frying pan, then return to a medium heat with the butter and a drizzle of olive oil. When the oil is hot, add the garlic and cook until fragrant, 1-2 minutes. Add the longlife cream (see ingredients list), grated Parmesan cheese and beef stock (1/2 sachet for 2 people / 1 sachet for 4 people) and stir to combine. Reduce the heat to low and simmer until thickened slightly, 5-6 minutes. Stir through the parsley and any steak resting juices until combined and heated through. Season with pepper to taste.