Beef Rump & Peppery Hollandaise Sauce

• Meanwhile, halve cherry tomatoes. Finely chop garlic. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • See 'Top Steak Tips!' (below). Place beefrump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. TIP: Pounding the beef ensures that it's extra tender once cooked.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

• SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook garlic and peppercorns until fragrant, 1 minute. • Transfer garlic-peppercorn oil to a small bowl, then add hollandaise and stir to combine. Season to taste.

• In a medium bowl, combine mixed salad leaves, cherry tomatoes and a drizzle of balsamic vinegar and olive oil. Sprinkle with diced bacon and toss to coat. Season to taste.