Beef Rump & Creamy Peppercorn Sauce

While the potato is roasting, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into batons. Cut the broccoli into small florets, then roughly chop the stalk. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or in their sachet using a rolling pin.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, broccoli and the water and cook until softened, 6-7 minutes. Add the butter and 1/2 the garlic and cook, until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the beef rump on all sides with a pinch of salt and pepper. When the oil is hot, add the beef to the pan and cook for 3-4 minutes on each side for medium-rare or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and set aside to rest.

While the beef rump is resting, return the pan to a medium heat with a drizzle of olive oil. Add the crushed peppercorns and remaining garlic and cook, stirring, until fragrant, 30 seconds. Reduce the heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. Add the pure cream (see ingredients list) and vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) and cook, stirring, until the sauce has thickened, 5-6 minutes. Stir through any beef resting juices.