Beef Rump with Jus and Creamy Mash

Steps

1. a medium pot of salted water to the boil.
2. Cook potatoes and parsnip in pot of boiling water for 12-15 minutes, until very soft. Drain and roughly mash with feta cheese and butter. Roughly chop baby spinach, fold through mash and season to taste with salt and pepper. Cover to keep warm.
3. While potato and parsnip cook, cut broccoli into very small florets and set aside.
4. Heat a drizzle of oil in large fry-pan on medium-high heat. While pan heats, pat beef dry with paper towels and season with salt and pepper. Cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest.
5. Wipe pan clean and return to a medium-high heat. Add broccoli and ¼ cup water to the pan and cook for about 2 minutes. Add peas and cook for a further 1 minute, until tender. Transfer to a bowl, drizzle with olive oil and season with salt and pepper. Cover to keep warm and reserve pan.
6. Return pan to low-medium heat. Add ¼ cup water and allow water to completely evaporate. Add jus, bring to a gentle simmer and then remove from the heat, stirring with a wooden spoon, until warmed through. Slice rested beef thinly against the grain.
7. place a dollop of creamy mash onto each plate and top with sliced beet and jus. Serve veggies on the side.