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 and carrot with oil on prepared tray and season. Roast for 22-24 minutes, until tender and lightly golden. Turn once during cook time.
2. Cut broccoli into small florets; thinly slice onion; finely chop garlic; dice tomato 1cm. Set aside separately.
3. Heat a medium fry-pan on medium-high heat. Pat beef dry and season. Spray pan with oil and cook beef 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, reserving resting juices. 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, return to pot and season. Set aside, covered, to keep warm.
5. Return reserved pan to a medium heat and spray with oil. Cook onion with a pinch of salt for about 3 minutes, stirring often. Add garlic and cook for 30 seconds, until fragrant.
6. Remove from heat, stir through peppercorn mix, beef resting juices, water, tomato and basil pesto sour cream. Stir well and season to taste with salt.
7. Slice rested beef thinly against the grain.
8. TO SERVE place roast vegetable chips and broccoli onto a plate. Top with beef, spoon over pesto peppercorn sauce and sprinkle over parsley.