Steak with Crispy Potatoes, Garlic Spinach

Toss the potato in half of the olive oil and season with salt and pepper. Place in a single layer on the oven tray and cook in the oven for 25-30 minutes or until golden and crisp.

Meanwhile, heat a medium frying pan over a medium-high heat. Rub the premium beef rump steaks with a little olive oil and season with salt and pepper. Add the steak to the pan and cook for 2 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate and cover with foil. Rest for 5 minutes.

Meanwhile, wipe the same frying pan clean and place back over a medium-high heat. Add the remaining olive oil and half of the butter. Add the baby spinach and cook, tossing, for 1 minute or until beginning to wilt. Add the garlic and cook for a further 2 minutes or until fragrant and spinach is wilted completely. Add the lemon juice and then remove from the heat.

Place a small saucepan over a medium-low heat and add the remaining butter and cook until melted. Add the plain flour and cook, stirring, until it forms a paste. Add the milk, slowly whisking, for 1-2 minutes or until the mixture is smooth and thickens slightly. Whisk in the wholegrain mustard until combined.