Beef Rump Steak

Steps

1. Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Prepare vegetable chips and parsley. Toss kumara, carrots and parsnip with oil and water on prepared tray and season. Roast for 22-25 minutes, turning once, until tender and lightly golden.
2. Cut broccoli into small florets and dice stalk 1cm; thinly slice onion; finely chop garlic; dice tomatoes 1cm. Set aside separately.
3. Heat oil in a large fry-pan on medium-high heat. Pat beef dry, season and cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside on a plate, covered, to rest. Wipe pan clean and reserve.
4. While beef cooks, cook broccoli in pot of boiling water for 2-3 minutes, until bright green and tender. Drain well and return to pot, season and set aside, covered, to keep warm.
5. Make pesto peppercorn sauce. Return reserved pan to a medium heat with oil. Cook onion with a pinch of salt for about 3 minutes, stirring often. Add garlic and cook for 30 seconds, until fragrant. Remove from heat and stir through peppercorn mix. Stir through beef resting juices (from plate), water, tomatoes, basil pesto and sour cream. Stir well and season to taste with salt.
6. Slice rested beef thinly against the grain.
7. TO SERVE place roast vegetable chips and broccoli onto plates. Top with beef, spoon over pesto peppercorn sauce and sprinkle over parsley.