Premium Steak

Place the potato in a large pot of salted water. Cover and bring to the boil, and then reduce to a simmer for 15 minutes. Add the snow peas and simmer for a further 2-3 minutes or until the potato and snow peas are tender. Remove the snow peas using tongs or a slotted spoon and set aside. Drain the potatoes and return them to the saucepan with 1 1⁄2 tbs of the butter and a 1⁄4 cup of milk. Mash the mixture together with a potato masher or fork until smooth. Season to taste with salt and pepper.

Heat half the olive oil in a large frying pan over a medium-high heat. Cook the premium beef rump steaks for 3-4 minutes on each side for medium rare, or until cooked to your liking. Transfer to a plate and cover with foil for 5-7 minutes to rest (this ensures the meat is tender and juicy). Slice into 1 cm thick slices.

While the steak is resting, make the mushroom sauce. Heat the remaining olive oil and butter in a medium saucepan over a medium-high heat. Add the button mushrooms and cook for 4-5 minutes, or until soft. Combine the remaining milk and plain flour in a small bowl, and then add to the pan. Simmer for 1-2 minutes, stirring with a wooden spoon, until the sauce thickens. Add the Dijon mustard and stir. Season to taste with salt and pepper. Remove from the heat.