Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Rub Moroccan seasoning into both sides of the steaks. In a large frypan, heat the second measure of oil over high heat. When oil is hot, cook beef, turning, for 3-6 mins (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. Reserve frypan.

Finely chop the parsley, discarding the stems. Wipe out the reserved frypan, then return to medium heat. Add flour then gradually whisk in the second measure of milk. Grate in the parmesan cheese, stirring continuously, until slightly thickened, 1-2 mins. Stir in half of the parsley. Season with salt, then stir through a generous pinch of pepper.

Roughly chop the tomato. In a large bowl combine tomato, mixed greens salad leaves, a drizzle of balsamic vinegar and the third measure of oil. Season to taste. Slice the beef.

Divide seared beef steak, sweet potato mash and tomato salad between plates. Spoon creamy parmesan sauce over the beef and garnish with slivered almonds and remaining parsley.