500g beef rump steak, trimmed
1 tablespoon drained, canned whole green peppercorns, rinsed, lightly crushed
2 cloves garlic, crushed
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 beef stock cube (10g), crumbled
300ml tub light, thickened cooking cream
120g bag baby spinach leaves
Cook pasta in a stockpot of boiling, salted water, until tender. Drain. Return to pot. Cover to keep warm.
Meanwhile, heat a lightly oiled, large, non-stick frying pan over a high heat. Add beef. Cook, for about 3 minutes on each side, or until just cooked. Remove. Rest, loosely covered with foil for 5 minutes. Thinly slice.
Add peppercorns and garlic to same, frying pan. Stir over a medium heat for 30 seconds. Stir in mustard, sauce, stock cube and ½ cup hot water. Bring to boil. Boil for 1 minute. Stir in cream. Gently boil for a further 2 minutes, or until slightly thickened. Remove.
Pour cream sauce over pasta in stockpot over a medium heat. Add spinach and beef with any resting juices. Stir until spinach is just wilted and mixture is hot. Serve.
TIP! Canned whole green peppercorns are available in the spice section of major supermarkets or independent grocers.