Rosemary Rump Steak in Creamy Leek Sauce

a) Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

b) Peel and grate the garlic (or use a garlic press).

c) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper and sprinkle over the dried rosemary.

d) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins depending on their thickness. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. 

a) 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.

b) Return the (now empty) frying pan to medium heat. Add a drizzle of oil if the pan is dry.

c) Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

d) Once the leek has softened, add the garlic and fry for 1 min more.

a) Next, stir in the water for the sauce (see pantry for amount) and white wine stock powder. Bring to the boil, then lower the heat and simmer until slightly reduced, 1-2 mins.

b) Mix in the creme fraiche, then remove from the heat. Taste and season with salt and pepper if you feel it needs it. Add a splash of water if the sauce looks a little thick.

c) Once the potatoes are cooked, add the peas to the saucepan and cook for 1 min more. Drain well in a colander and return to the pan, off the heat. Cover with the lid to keep warm.

a) Season the cooked peas and potatoes with salt and pepper. 

b) Stir the wholegrain mustard (add less if you'd prefer) and butter (see pantry for amount) into the potatoes.

c) When everything's nearly ready, thinly slice the steaks widthways and drizzle over the honey (see pantry for amount) and turn to coat.