Steak & Potato Frites

While the fries are baking, finely chop the garlic (or use a garlic press). Roughly chop the parsley. Trim the green beans.

Microwave the butter in a small bowl on high until softened, 5 seconds. TIP: If you don't have a microwave, place the butter in a warm place for 10 minutes. Stir through the parsley and 1/2 of the garlic. TIP: You can add less if you're not a fan of garlic. Season with a pinch of salt and pepper and mix well.

When the fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a high heat. Season the beef rump with a pinch of salt and pepper on both sides 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 but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate. Cover with foil to keep warm and set aside to rest for 5 minutes.

While the steak is resting, return the large frying pan to a medium-high heat and add the green beans. Cook until softened, 3 minutes. Add the remaining garlic and the slivered almonds and cook until fragrant and golden, 1-2 minutes. Season to taste with salt and pepper and remove from the heat.