Beef Rump with Smoky Fries and Spanish Slaw

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Cut potatoes into 1cm fries. Toss potatoes with smoky spices (or leave off for fussy foodies), a drizzle of olive oil and season on prepared tray. Bake for 20-25 minutes, until golden and cooked through. Turn halfway through cooking.
2. Pat beef dry, toss in large bowl with mustard (if using), oil and season. Set aside to marinate while you prepare the slaw.
3. Thinly slice cabbage, until you have 2-3 cups worth; thinly slice Brussels sprouts (finely slicing Brussels sprouts is much easier if you cut them in half and lay them flat on your chopping board); grate carrot. Place all into a large bowl and toss with first measure of Spanish aioli. Season.
4. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef for 2-3 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 3-5 minutes. Slice thickly against the grain.
5. To serve Divide smoky fries and slaw between plates. Place beef on the side and dollop with remaining Spanish aioli.