Beef Rump Steak in a Red Wine Jus

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

Once hot, add the kale with a splash of water and season with salt and pepper. Cover with a lid and cook until wilted, 5-6 mins. Add the garlic and cook for 1 min more.

Transfer to a bowl and cover to keep warm. Set the pan aside for later - no need to clean.

If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Put the broccoli florets onto a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.

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

While the broccoli cooks, pour the water (see pantry) into a small saucepan, bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. 

Return the frying pan to high heat with a drizzle of oil. Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, fry the steaks for medium-rare: 5 mins / medium: 5 mins 30 secs / well done: 6 mins, turning halfway through cooking.

Transfer to a plate to rest, covering with a plate or foil to keep warm. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

While the steaks are resting, return the frying pan to medium-high heat (no need to clean). 

When hot, add the cooked kale, wholegrain mustard and creme fraiche. Stir to combine, then warm through, 2-3 mins. Season with salt and pepper.

When rested, slice the steak widthways into 1cm thick slices.