Beef Rump Steak with Mashed Potatoes and Creamy Sauce

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using). Dice potatoes 2cm and cook in pot of boiling water for 12-15 minutes, until tender. Drain, add butter and milk and mash using a potato masher until smooth (for a creamier result use a stick blender). Very thinly slice silverbeet and fold through mashed potato. Season to taste.
2. Finely dice shallot; remove stalks from mushrooms and thinly slice; mince garlic; grate courgette. Set aside.
3. Pat beef dry and season well. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover to rest. Thinly slice rested beef, reserving resting juices.
4. Return same pan to a medium heat with a drizzle of oil, if needed. Add shallots, mushrooms and garlic and cook for 2-3 minutes, stirring, until soft. Add courgette and cook a further 2 minutes.
5. Add sour cream, stock, soy sauce and beef resting juices and simmer for 2-3 minutes, or until sauce starts to thicken. Season to taste.
6. To serve, divide mashed potatoes between plates, top with beef rump steak and spoon over creamy sauce.