21 Day Aged Rump Steak & Parma Ham Filled Pasta

When boiling, add the filled pasta to the pan of water and bring back to the boil. Cook until tender, 3 mins. 

Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

Meanwhile, thinly slice the mushrooms.

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

Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Add the cracked black pepper and half the garlic. Cook for 30 secs.

Pour in the cider vinegar and allow the vinegar to bubble away. 

Once the vinegar has evaporated, stir the chicken stock paste and water for the sauce into the mushrooms (see pantry for amount). Simmer until reduced by half, 2-3 mins. 

Lower the heat, then stir in the creme fraiche and simmer until slightly thickened, 1 min.

Add the cooked pasta to the sauce and gently toss to coat. Simmer until piping hot, 1 min. 

Stir through the Parmigiano Reggiano until melted, then remove from the heat and cover with a lid. 

Meanwhile, heat a drizzle of oil in another 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. 

In the last min of cooking, add the butter and remaining garlic to the pan. Allow the butter to melt, then baste the steaks by gently spooning over the garlic butter for 1 min.