21 Day Aged Rump Steak and Peppercorn Sauce

Meanwhile, cut the broccoli into florets (like small trees), halving any large ones.

Pop the broccoli florets onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins.

Meanwhile, halve, peel and chop the shallot into small pieces.

If you'd prefer to boil your broccoli, boil it in step 4 while the sauce simmers for 3-5 mins, until tender.

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

While the steak is resting, heat a drizzle of oil in the (now empty) frying pan on medium heat.

Add the shallot and stir until softened, 3-4 mins, then add the cracked black pepper.

Stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce by about half, 2-3 mins.

Reduce the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash the potatoes and garlic until smooth. Season with salt and pepper. Cover with a lid to keep warm.

When everything's ready, slice the steaks.