• Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. Pick and finely chop rosemary leaves. • Place potato and rosemary on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the potato and rosemary between two trays. Little cooks: Help pick the rosemary leaves and toss the potato!

• Meanwhile, finely chop garlic. Slice carrot into thin sticks. Roughly chop silverbeet. • Lightly crush black peppercorns using a pestle and mortar or in their sachet using a rolling pin. Set aside. • See 'Top Steak Tips!' (bottom). Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot with the water, stirring, until softened, 4-5 minutes. • Add the butter, 1/2 the garlic and silverbeet. Cook, stirring, until fragrant and wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil. • Cook beef, turning, for 3-6 minutes, or until cooked to your liking. Transfer to a plate to rest.

• Return frying pan (don't wash it out!) to medium heat with a drizzle of olive oil. • Cook crushed peppercorns and remaining garlicuntil fragrant, 30 seconds. • Reduce heat to low. Add a dash of water, then scrape up any bits stuck to the bottom of the pan. Add light cooking cream and vegetable stock powder. Cook, stirring, until sauce is thickened, 1-2 minutes. • Stir through any beef resting juices. Remove from heat.

• Slice seared beef rump. • Divide beef, rosemary roast potato and garlic veggies between plates. • Drizzle creamy peppercorn sauce over beef to serve. Enjoy! Little cooks: Under adult supervision, add the finishing touch by drizzling over the sauce. Be careful, the pan and sauce are hot!