Double Beef Rump & Garlic-Pepper Butter

• While the potato is cooking, lightly crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. Finely chop garlic. • In a small microwave-safe bowl, add butter (for the sauce), peppercorns and half the garlic, then microwave in 10 second bursts, until melted. Season with salt and set aside.

• Trim ends of asparagus. Cut onion into wedges. Thinly slice carrot into sticks. Season beef rump on both sides. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook in batches if your pan is getting crowded). Transfer to a plate to rest.

• While the steak is resting, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook asparagus, onion and carrot, tossing, until softened, 4-5 minutes. Add a dash of water to the pan to help veggies cook. • Add remaining garlic and cook until fragrant, 1-2 minutes. Season and toss to combine.