Peel and dice the garlic and shallots. Chop the cabbage into thin slices and wash thoroughly. Pick and roughly chop the parsley. Rest in a colander to drain away the water.
For the potatoes: place the potatoes in a pan of salted water. Bring the water to the boil and simmer until the potatoes are tender. Strain through a colander and then allow to cool for 5 minutes. Season with salt and pepper and add the olive and truffle oil. Crush the potatoes with a fork. Stir in half of the chopped parsley.
For the rump steaks: season the rump steaks with salt.
Heat a frying pan and add a splash of sunflower oil. Add the steaks to the pan and colour the meat on both sides. Lower the heat and continue cooking until the beef is cooked to your liking.
For the cabbage: heat a saucepan and add a splash of olive oil. Add the shallots, garlic and a sprig of thyme to the pan. Season with salt and pepper and, once the shallots begin to soften, add the cabbage to the pan. When the cabbage is soft and tender, add the mustard and pink peppercorns to the pan. Cook for 3 - 4 minutes before adding the double cream to the pan. Bring to the boil and then remove from the heat. Stir in the remaining flat parsley.
To serve: use a stainless steel serving ring to plate the truffled potatoes. Spoon the cabbage and the pink peppercorn sauce around the potatoes and serve the beef on top to finish. Serve immediately.
«This recipe can also be made using duck or venison. Try replacing the cabbage with cavolo nero or any seasonal greens.»