• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.

• Meanwhile, slice tomato into thin wedges.

• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking (Cook in batches if your pan is getting crowded). Transfer to a plate to rest.

• While the beef is resting, in a medium bowl, combine mixed salad leaves, dried cranberries and tomato.
• Add balsamic vinaigrette dressing and toss to coat. Season to taste. 

• In a small heat-proof bowl, microwave honey mustard sauce until heated through, 30 seconds.

• Thinly slice beef. • Divide roasted roast potatoes, beef rump and jewelled cranberry salad between plates. Serve with honey mustard sauce. Garnish salad with flaked amonds. Enjoy!