• See ‘Top Steak Tips!’ (below left). 
• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into bite-sized chunks.
• Place potato 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 beefrump 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. 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 with salt and pepper. 

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

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