Beef Rump & Creamy Pesto Sauce

Place the cauliflower and carrot on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. When the veggies are done, add the baby spinach leaves to the tray and toss until slightly wilted.

While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

In a large frying pan, heat a drizzle of olive oil over a high heat. Season the beef rump all over with salt and pepper. When the oil is hot, add the beef and cook for 2-3 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.

Wipe out the frying pan and return to a medium heat. Add 1/2 bottle of pure cream and the basil pesto and stir to combine. Cook, scraping any bits from the bottom of the pan, until thickened, 5-6 minutes. Stir through any beef resting juices and season with salt and pepper to taste.