Rump Steak and Mustard Cream Sauce

Meanwhile, season the steaks with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

Trim the green beans. 

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

When the potatoes have 15 mins left, heat a drizzle of oil in a large frying pan on high heat.

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.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.

Pop the (now empty) steak pan back on medium-high heat (no oil).

Add the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then simmer for 1-2 mins.

Next, stir in the creme fraiche. Bring to the boil and simmer until thickened, 3-4 mins.

Stir in the wholegrain mustard and remove from the heat. Taste and season with salt and pepper if needed.

Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat.

Once hot, add the green bebans. Stir-fry until starting to char, 2-3 mins. 

Stir in the young pea pods and garlic, turn the heat down to medium and cook for 1 min, then add a splash of water and cover with a lid or some foil.

Allow to cook until the greens are tender, 4-5 mins.