Beef Rump & Peppercorn Sauce

Place the parsnip, onion and cherry tomatoes on an oven tray lined with baking paper. Drizzle with the balsamic vinegar, olive oil, salt (for the veggies) and season with a pinch of pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes. TIP: If the veggies are crowded on one tray, divide them between two trays!

While the veggies are roasting, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt (for the mash) to the saucepan and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the beef rump all over with salt and pepper. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest. Repeat with the remaining beef rump.

While the beef is resting, allow the frying pan to cool a little, then return to a low heat (no need to wash the pan!). Add the pure cream, beef stock, crushed peppercorns and any beef resting juices. Cook, scraping up any bits from the bottom of the pan, until thickened slightly and infused with peppercorn flavour, 3-4 minutes.