Beef Rump & Garlic-Peppercorn 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 large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer the garlic oil to a medium bowl, then add crushed peppercorns and butter (for the sauce). • Season with salt and mash with a fork to combine. Set aside.

• Trim green beans. Cut onion into wedges. Thinly slice carrot into sticks. Season beef rump on both sides. • Return the frying pan to 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 the 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. Transfer to a plate to rest.

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

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