Southern Beef Rump & Mustard Sauce

While the veggies are roasting, finely chop the brown onion. Heat a large frying pan over a medium heat with a drizzle of olive oil. Cook the onion until softened, 5-6 minutes. Transfer to a bowl.

Peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain the potato and return to the saucepan. Add the butter (for the mash), sour cream and the salt and mash with a potato masher or fork until smooth. Add the onion to the mashed potato and stir through. Cover to keep warm.

See Top Steak Tips (below) for extra info! In a medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the beef rump and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the steak for 3-4 minutes on each side for medium-rare, or until cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate to rest.

1. Use paper towel to pat steak dry before seasoning.
2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the steak is resting, return the frying pan to a medium heat. Add the butter (for the sauce), Dijon mustard, the water and brown sugar. Season with salt and pepper. Bring to the boil, then reduce the heat to low and cook, stirring, until slightly thickened, 1 minute. Stir through the steak resting juices and remove from the heat.