• Boil the kettle. Half-fill a medium saucepan with boiling water. Peel potato and carrot, then cut both into large chunks. • Cook potato and carrot in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Meanwhile, finely chop garlic. • Drain the veggies and set aside. Return saucepan to medium-high heat with a drizzle of olive oil. Add 1/2 the garlic and cook until fragrant, 1 minute. • Remove from heat, return veggies to the pan, season generously with salt and toss to coat. Lightly crush with a fork, then cover to keep warm.

• While the veggies are cooking, slice cucumber into half-moons. • Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. • Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Generously season each side of the steak with salt and pepper. TIP: Pounding the beef ensures that it's extra tender once cooked.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, then add Worcestershire sauce and gently turn beef to coat. Transfer to a plate to rest. • While the beef is resting, wipe out and return frying pan to medium heat with a drizzle of olive oil. Cook peppercorns and remaining garlic until fragrant, 1 minute. Remove pan from heat, then add Hollandaise and a splash of water. Stir to combine and season to taste.

• In a large bowl, combine cucumber, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide Worcestershire beef rump, veggie crush and cucumber salad between plates. • Spoon peppercorn Hollandaise sauce over beef to serve. Enjoy!