Seared Double Beef Rump & Parsley-Garlic Butter

• While the potatoes are boiling, lightly crush black peppercorns in a pestle and mortar or using a rolling pin. • Finely chop parsley. Finely chop garlic. • In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Add garlic, cook until fragrant, 1 minute. Transfer to a bowl with the peppercorns, parsley (reserve some for garnish!) and butter (for the sauce). Season with salt and mash with a fork to combine. Set aside.

• Trim green beans and baby broccoli. • 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.

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

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest and top with the pepper and parsley butter.

TIP: Cook beef in batches for the best results.

• While the steak is resting, wipe out the frying pan and return to medium-high heat. • Add baby broccoli and green beans with a dash of water and cook, tossing, until softened, 4-5 minutes. • Add wholegrain mustard to the pan and toss to combine.

TIP: Add a little less mustard if it is not to your taste. Season to taste with salt and pepper