AuthorJaredCategory

Ingredients

 olive oil
 400 g potatoes
 2 garlic cloves
 2 tsp rosemary
 ¼ tsp black pepper
 1 zucchini
 1 tbsp butter
 ½ cup milk
 1 tbsp plain flour
 2 tsp white wine vinegar
 ½ tsp chicken stock
 ½ cup hot water
 2 beef rump steak
 1 bunch silverbeet

Method

1

Put a large saucepan of salted water on to boil. Peel the potatoes and chop into chunks. Peel and crush the garlic. Pick the rosemary leaves and finely chop. Grind the black pepper into a small bowl. Dice the zucchini. Roughly chop the silverbeet.

2

Add the potato to the boiling water and cook for 15 minutes or until soft. Drain. To the saucepan, add 1/2 the garlic, and rosemary and cook until fragrant. Then add the potatoes and a dash of milk. Mash until smooth.

3

In a small saucepan over a low heat, melt the butter. Add the plain flour and stir in to the butter for 2 minutes. Add the white wine vinegar and mix well. Slowly add the milk. Add the chicken stock, hot water and black pepper. Continue to mix while adding ingredients to prevent the sauce sticking. Season with salt and simmer for 5 minutes.

4

Heat a dash of olive oil in a fry pan over a medium-high heat. Season the beef rump with salt and pepper on both sides. Add to the pan and cook for 2-3 minutes on each side. Rest for 5 minutes.

5

Add the zucchini to the same pan and cook for 2-3 minutes. Add the remaining garlic and cook until fragrant. Add silverbeet to the pan and cook for 2 minutes on until wilted. Season with salt and pepper.

Ingredients

 olive oil
 400 g potatoes
 2 garlic cloves
 2 tsp rosemary
 ¼ tsp black pepper
 1 zucchini
 1 tbsp butter
 ½ cup milk
 1 tbsp plain flour
 2 tsp white wine vinegar
 ½ tsp chicken stock
 ½ cup hot water
 2 beef rump steak
 1 bunch silverbeet

Directions

1

Put a large saucepan of salted water on to boil. Peel the potatoes and chop into chunks. Peel and crush the garlic. Pick the rosemary leaves and finely chop. Grind the black pepper into a small bowl. Dice the zucchini. Roughly chop the silverbeet.

2

Add the potato to the boiling water and cook for 15 minutes or until soft. Drain. To the saucepan, add 1/2 the garlic, and rosemary and cook until fragrant. Then add the potatoes and a dash of milk. Mash until smooth.

3

In a small saucepan over a low heat, melt the butter. Add the plain flour and stir in to the butter for 2 minutes. Add the white wine vinegar and mix well. Slowly add the milk. Add the chicken stock, hot water and black pepper. Continue to mix while adding ingredients to prevent the sauce sticking. Season with salt and simmer for 5 minutes.

4

Heat a dash of olive oil in a fry pan over a medium-high heat. Season the beef rump with salt and pepper on both sides. Add to the pan and cook for 2-3 minutes on each side. Rest for 5 minutes.

5

Add the zucchini to the same pan and cook for 2-3 minutes. Add the remaining garlic and cook until fragrant. Add silverbeet to the pan and cook for 2 minutes on until wilted. Season with salt and pepper.

Beef and Peppercorn Sauce