Pan-Seared Beef Rump Steak & Peppercorn Sauce with Roasted Carrots

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Cut carrot into batons. Toss on a lined oven tray with honey, mustard and oil. Season with salt and pepper and cook for 20-25 minutes, until golden and tender.
3. Thinly slice Brussels sprouts and leek. Heat oil in a frypan on medium-high heat. Add walnuts and cook for about 1 minute, until toasted. Add Brussels sprouts and leek and cook for 5-7 minutes, until softened. Season to taste with salt and pepper and set aside to serve.
4. Heat oil in a second frypan on medium-high heat. Pat beef dry and season with salt and pepper. Cook beef for 3-4 minutes each side for medium, depending on thickness, or until cooked to your liking. Set beef aside to rest, covered, and reserve pan. Thinly slice before serving.
5. Heat oil in reserved frypan on medium-high heat. Add peppercorn rub and cook for about 30 seconds, until fragrant. Add water measure to deglaze pan. Cook for about 1 minute, until reduced slightly. Add jus and any resting juices from beef and bring to a simmer. Remove from heat and stir through sour cream. Season to taste with salt and pepper.
6. Plate veggies and slices of beef. Drizzle over peppercorn sauce.