21 Day Aged Rump Steak and Garlic Butter Sauce

Meanwhile, roughly chop the parsley (stalks and all). Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a medium frying pan on medium heat.

Once hot, add the shallot and cook until softened, 4-5 mins, then add the garlic and cook for 30 secs more.

Pour in the cider vinegar and allow it to evaporate, 30 secs.

Add the chicken stock paste and water for the sauce (see pantry for amount) to the pan. Bring to the boil, then lower the heat and simmer for 1-2 mins.

Stir through the butter (see pantry for amount) until melted. Simmer until thickened, 2-3 mins.

Remove from the heat and cover with a lid to keep warm.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

Once cooked, transfer the steak to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

When the chips have a few mins left, sprinkle over the grated Italian style cheese and return to the oven until melted, 2-3 mins.

Wipe out the (now empty) steak frying pan, then return to medium-high heat.

Once hot, add the peas and stir-fry for 2-3 mins. Stir in another knob of butter and season with salt and pepper.