Pan-fried beef rump with roast parsnips and sage - Meat

Method

Peel and quarter lengthways 8-10 medium-sized parsnips. Place in a baking dish and sprinkle generously with extra virgin olive oil. Add a handful of fresh sage leaves, salt and pepper and mix well. Place in a pre-heated 240C oven for 20-30 minutes, turning once or twice until golden and crisp on the edges.

Meanwhile, prepare 4 pieces of rump by seasoning them with a pinch or two of salt each. Heat a little olive oil in a skillet and fry each side of the meat for 3-4 minutes, depending on thickness. Take off the heat and "rest" the meat for 5 minutes in the pan, covered loosely with foil, to help set the juices.

Serve with the parsnips and a little balsamic vinegar on the beef.