• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with garlic & herb seasoning and a pinch of salt, and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Season beef with salt and crushed peppercorns. TIP: Pounding the beef ensures that it's extra tender once cooked.

• When veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef in batches, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray and gently toss to combine.

• Thinly slice peppercorn beef. • Divide beef and roast veggie toss between plates. • Serve with garlic aioli. Enjoy!