Peppered beef with beetroot relish

Instructions

1. Heat half the oil in a small saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add beetroot, apple, vinegar, sugar and allspice and cook, covered, stirring occasionally, for 8–10 minutes or until relish thickens.
2. Meanwhile, boil, steam or microwave pumpkin until tender. Drain. Mash in a large bowl. Season with salt and pepper. Cover to keep warm.
3. Place ground peppercorns on a small plate. Lightly roll edges of each steak in pepper to coat.
4. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook steaks for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 5 minutes before serving with mash and relish.