Creamy Mustard Beef Rump

• Peel and grate the garlic.
• Place a pan over high heat with a drizzle of oil. Season the beef with garlic, salt and pepper.
• Fry the beef until browned, 1-2 mins each side for medium-rare.
• Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. 
• Remove from pan and allow to rest.

• Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice.
• Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.

• Return the pan to high heat with a drizzle of oil.
• Once hot, fry the carrot until starting to char, 2-3 mins.
• Lower heat to medium and cook for 1 min.
• Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
• Remove from the pan, set aside and cover to keep warm.

• Return the empty pan to medium-high heat with another drizzle of oil if needed.
• Add the leek then season with salt and pepper. Cook until softened, 4-5 mins.
• Add creme fraiche, stock and mustard, stir well to combine. 
• Bring to the boil and simmer for 4-5 mins. Taste and season with salt and pepper, if required.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.