Beef Rump & Garlicky Portobello Mushrooms

• Meanwhile, finely chop garlic. Cut broccoli into small florets, then roughly chop the stalk. 
• Zest lemon to get a generous pinch, then slice into wedges.
• Thinly slice portobello mushrooms.

• Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes. Drain and pat broccoli dry with paper towel.
• Place broccoli on a second lined oven tray. Using the flat base of a bowl, crush broccoli until about 1cm thick. Drizzle with olive oil and season with salt and pepper. Sprinkle with Parmesan cheese.
• Roast until golden, 12-15 minutes.

TIP: Patting the broccoli dry helps it crisp up in the oven!

• While the broccoli is roasting, in a medium bowl, season beef rump with salt and pepper. 
•  In a large frying pan, heat a drizzle of olive oil over medium-high heat.
•  When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. 

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms, stirring, until tender, 4-6 minutes. 
• Add garlic and cook until fragrant, 1 minute.
• Remove pan from heat, add the butter and a generous squeeze of lemon, stiring 1 minute. Season to taste.