Seared Beef Rump & Creamy Peppercorn Sauce

• Meanwhile, finely chop garlic. Slice carrot and zucchini into thin sticks. • Lightly crush black peppercorns in a pestle and mortar or in their sachet using a rolling pin. Set aside. • See 'Top Steak Tips!' (bottom left). Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. Set aside.

Little cooks: Have a go at crushing the peppercorns!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini and carrot with the water until softened, 4-5 minutes. • Add the butter and 1/2 the garlic. Cook until fragrant, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.

• 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. • Transfer to a plate to rest (it will keep cooking as it rests!).

• Return frying pan (don't wash it out!) to medium heat with a drizzle of olive oil. • Cook crushed peppercorns and remaining garlic until fragrant, 30 seconds. • Reduce heat to low. Add a dash of water, then scrape up any bits stuck to the bottom of the pan. Add light cooking cream and beef-style stock powder. Cook, stirring, until sauce is thickened, 1-2 minutes. • Stir through any beef resting juices. Remove from heat.