Beef & Peppercorn Sauce

Add the potato to the boiling water and cook for 10-15 minutes, or until soft when pierced with a knife. Drain and set aside. Add 1/3 of the butter to the pan, 1/2 of the garlic and the chopped rosemary. Cook for 1-2 minutes, or until fragrant. Return the potato to the pan and mash using a potato masher or fork. Add 1-2 tbs of the milk, season to taste with salt and pepper and mix well.

Meanwhile, heat the remaining butter in a small saucepan over a low heat. Add the plain flour and stir into the butter for 2 minutes. This cooks off the raw flour and will stop your sauce from tasting ‘floury’. Add the white wine vinegar and mix well. Slowly add the remaining milk and mix well. Add the crumbled chicken stock cube, hot water and black pepper. Season with salt and simmer for 5 minutes. Taste and add more pepper if desired and a dash more water if the sauce becomes too thick. Turn off the heat once you’ve reached your desired consistency.

Heat the olive oil in a medium frying pan over a medium-high heat. Season the beef rump with salt and pepper on both sides and add to the pan. Cook for 2-3 minutes on each side for medium-rare, or cooked to your liking. Transfer to a plate and cover with aluminium foil to rest for 5 minutes. Thinly slice.

Add the zucchini to the same pan and cook for 2-3 minutes or until golden. Add the remaining garlic and cook for 1 minute, or until fragrant. While the zucchini is cooking, roughly chop the silverbeet and add to the pan. Cook for a further 2 minutes, or until slightly wilted. Season to taste with salt and pepper.