21 Day Aged Rump Steak and Mustard Cream Sauce

Meanwhile, halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press). Trim the courgette and slice into 1cm thick rounds. 

Trim the bottom 2cm from the asparagus and discard. Finely chop the chives (use scissors if easier).

Once the potatoes are ready, drain in a colander. Sprinkle on the flour (see pantry for amount), dried rosemary and season with salt. Shake to fluff up the potatoes.

Take the hot baking tray out of your oven and carefully add the potatoes, turning in the oil. Roast on the top shelf until golden, 30-35 mins.

Meanwhile, add the courgette to a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.

Roast on the middle shelf of your oven until softened and browned, 18-20 mins. Turn halfway through.

When the courgette has 10 mins remaining, add the baby plum tomatoes and asparagus to the tray. Drizzle over some oil and the balsamic glaze, then toss to coat.

Return to the middle shelf and roast until softened, 10-12 mins.

When the potatoes have 15 mins remaining, 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 to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw steaks. They're safe to eat when browned on the outside.

Return the (now empty) pan to medium-high heat, adding a drizzle more oil if needed (no need to clean).

Once hot, add the garlic and fry for 1 min, then stir in the creme fraiche, chicken stock paste, water for the sauce (see pantry for amount) and wholegrain mustard (see ingredients for amount).

Bring to the boil, then lower the heat and simmer until thickened, 3-5 mins. Taste and season with salt and pepper if needed.

When the potatoes have 5 mins left, remove the tray from the oven and sprinkle over the Parmigiano Reggiano. Return to the oven and roast for the remaining time.