Beef Rump & Thyme Sauce

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 40g the butter, the 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. Finely chop the garlic (or use a garlic press). Pick and finely chop the thyme leaves. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can chop them instead.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef rump to the pan and cook for 2-3 minutes each side (depending on thickness). TIP: This will give you a medium steak. Cook it for a little less if you like it rare or a little longer for well done. Transfer to a plate to rest. TIP: If your pan is getting crowded, cook in batches for the best results!

While the steak is resting, return the frying pan to a medium heat with 40g the butter and a dash of olive oil. Add the garlic and thyme and cook until fragrant, 1-2 minutes. Add the warm water, white wine vinegar, honey and any steak resting juices and stir to combine. Simmer until thickened slightly, 2-3 minutes. Season to taste with salt and pepper.