Southern Steak & 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 large chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), sour cream and the salt, then mash until smooth. Stir the cooked onion through the mashed potato. Cover to keep warm.

Place the beef rump between two sheets of baking paper. Pound the beef with a meat mallet or rolling pin until slightly flattened. In a medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the beef and turn to coat. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

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, then season. Bring to a simmer, then reduce the heat to low and cook, stirring, until slightly thickened, 1 minute. Stir through any steak resting juices, then remove from the heat.