21 Day Aged Steak & Caramelised Onion Baguette

e) Remove the bread from the packaging and pop onto a baking tray along with the garlic parcel.

b) Bake on the top shelf until the bread is toasted and golden and the garlic has softened, 10-12 mins.

c) Once the onion has softened, ad the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

d) Once caramelised, remove the onion from the pan into a small bowl. Keep the pan for the next step.

a) Add a drizzle of oil to the large frying pan and return to high. 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.

b) 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. It's safe to eat when browned on the outside.

c) Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins, then cut into bite-sized pieces.

a) Once the steaks have cooked, transfer to a board,
cover with foil and allow to rest for a couple of mins,
then cut into bite-sized pieces.

b) While the steaks rest, grate the cheese.

c) Once baked, allow the bread to cool for 5 mins, then
slice it in half once lengthways and again widthways.

a) Once the garlic has cooked and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

b) In a small bowl, mix the garlic and mayo, then season with salt and pepper.