Beef Rump with Chips and Mild Mustard Sauce

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using). Toss chips with oil and half the chip seasoning on prepared tray. Roast for 20–25 minutes, until golden and tender. Turn once during cooking. Once cooked, remove tray from oven and sprinkle over remaining chip seasoning, to taste. While chips cook, prepare balsamic veggies.
2. Slice courgette in half lengthways then slice 1cm on an angle; dice tomato 2cm; roughly chop spinach. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook courgette for 2 minutes then add tomato, stir and cook a further 1 minute.
3. Add spinach and balsamic vinegar (if using) to pan. Stir and cook a further 1 minute, until spinach has just begun to wilt. Remove from pan and cover to keep warm. Wipe pan clean and return to high heat with a drizzle of oil.
4. Pat beef dry and season with salt. Cook for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Set aside, covered, to rest for 5 minutes. If not using BBQ, return pan to medium heat.
5. Add wine/stock to pan and cook for about 1 minute, until reduced. Add mustard and sour cream and stir constantly to combine. Bring to a simmer on a lowmedium heat, then immediately remove from heat and season. Slice rested beef thickly against the grain.
6. To serve, divide beef rump and chips between plates. Serve balsamic veggies and mild mustard sauce on the side, or spoon over beef.