21 Day Aged Rump Steak and Pecorino-Sage Potatoes

Return the (now empty) bacon saucepan to medium heat with a drizzle more oil (no need to clean). Add the sliced red cabbage and cook, stirring frequently, until it starts to soften, 3-4 mins.

Once softened, add the redcurrant jelly, caramelised onion paste and water for the cabbage (see pantry for amount). Season with salt and pepper and mix well to combine.

Reduce the heat and simmer until the cabbage is soft and the liquid has evaporated, 10-12 mins.

Once cooked, pop a lid on the pan and set aside to keep warm.

While everything cooks, pick the sage leaves from their stalks and roughly chop (discard the stalks). Finely chop the chives (use scissors if easier).

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the green veg mix and stir-fry until starting to char, 2-3 mins. 

Add a splash of water and immediately cover with a lid or some foil. Cook until the veg is tender, 4-5 mins. 

Remove the pan from the heat. Pop the veg in a bowl and cover to keep warm. 

Return the (now empty) veg frying pan on high heat with a drizzle of oil. Season the steaks with salt and pepper.

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 meat. The steak is safe to eat when browned on the outside.

When the potatoes have around 5 mins left, add the sage and pecorino to the tray. Toss to coat the potatoes, then return to the oven for the remaining time, 5-6 mins. 

Return the (now empty) steak frying pan to medium-high heat (no oil). Pour the water for the jus (see pantry for amount) and bring to the boil.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins. Add a splash of water if the sauce looks a little thick.