Tender Beef Rump & Peppercorn Sauce

• While the potatoes are boiling, finely chop garlic. Thinly slice chives. Trim green beans. Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin.

• To the tray of potatoes, drizzle with olive oil and season with salt and pepper. Toss to coat and arrange cut-side down. • Top potatoes with a sheet of baking paper. Using the flat base of a bowl, lightly crush potatoes until about 1cm-thick. • Sprinkle with grated Parmesan cheese and drizzle with olive oil. Roast potatoes until golden, 20-25 minutes.

• While the potatoes are roasting, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season both sides with salt and pepper. • 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, cover and leave to rest for 5 minutes.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• While the beef is resting, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and green beans until tender, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and season to taste. • Wipe out the frying pan, then return to medium-low heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add cream (see ingredients) and crushed peppercorns, then cook until warmed and fragrant, 1-2 minutes. Season to taste with salt.

TIP: Add a splash of water if the sauce looks too thick.