21 Day Aged Rump Steak and Pesto Sauce

Meanwhile, heat a large frying pan on medium heat (no oil).

Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

Once toasted, transfer to a small bowl - keep the pan, you'll use it again for the steak. 

Halve the baby plum tomatoes and pop them into a large bowl.

Drizzle over some olive oil, season with salt and pepper, then mix together. Set aside for now. 

Pop the pesto into another small bowl. Loosen with a little olive oil until you get a nice drizzling consistency.

Once the potatoes have been cooking for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato half.

Sprinkle over the Parmigiano Reggiano, drizzle with more oil, then return to the top shelf until crispy and golden, 10-15 mins.

Pop the (now empty) frying pan back on high heat with a drizzle of oil.

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. IMPORTANT: Wash your hands and equipment after handling raw meat.