Instructions: Rub rump with mustard and pepper.Heat oil in cast iron pan until almost smoking.Boil and mash potatoes. Add rump to pan and quickly seal on all sides then remove to a baking tray and place in a moderate oven for 20-30 minutes.Rest meat in a warm place for 7-8 minutes.Remove fat from baking tray and deglaze with port.Add beetroot,cumquat liquor and fast boil until reduced by half.Remove from heat and whisk the butter into the sauce.Place mashed potato on 4 plates.Slice rump (ensuring it is rare) and serve on top of the mashed potato. Pour sauce, with the beetroot ,over the meat then top with whole cumquat.

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