Rump steak with spinach puree and sweet potato

I got the inspiration for this recipe from a dish Craig had at Henry and the Fox recently. There was something so simple about the pairing of gorgeous bright green spinach puree, rare and tender beef and in Henry's case, onion rings. I swapped the onion rings for roast sweet potato with some pine-nuts and goats cheese, and the result was a gorgeous restaurant quality, healthy meal at home.

1 large piece of good quality rump steak (I used organic, grass fed beef) sliced into four long but thick pieces (remove rind/fat)
200 grams of baby spinach leaves
1 clove of garlic, crushed
1/2 a sweet potato, in large cubes
Large handful of pine-nuts, lightly roasted in a pan with some olive oil
Small handful of goats cheese, crumbled
Olive oil

For the puree:
In a frying pan, saute the garlic and spinach in a little olive oil until spinach is wilted. Transfer into a food processor and whiz until pureed.

For the sweet potato:
Spray with a little oil in a tray and sprinkle with some cumin and sea salt, then roast for 20-25 minutes, turning occasionally.

For the rump:
Season rump with salt and pepper. In a fry-pan, heat a little oil and cook on each side for about 5 minutes. I like mine quite rare so increase to 7 minutes on each side if you prefer it more well done. Wrap in foil and rest for ten minutes.

To serve:
Using a spoon, create a layer of spinach puree on one side of the plate. Slice the rump into pieces and gently place on puree. On the other side of the plate, place sweet potato cubes and scatter with pinenuts and goats cheese.

Enjoy!