Seared Rump Steak in Creamy Black Garlic Sauce

Meanwhile, remove the stems from the portobello mushrooms (but leave the mushroom whole).

Heat a drizzle of oil in a large frying pan on high heat. Fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Mix the garlic and butter (see pantry for amount) together. Halve any thick broccoli stems lengthways.

Transfer the mushrooms, stem-side up, to one side of a baking tray and spread on the garlic butter.

Pop the Tenderstem® broccoli onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Scatter the bacon lardons over the broccoli.

Pop the tray onto the middle shelf of the oven and roast until the bacon is golden and the veg is soft, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, pop a small saucepan on a medium heat. Add the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Simmer 2-3 mins, then remove from the heat and stir in the black garlic paste. Cover to keep warm.

Give the frying pan a quick clean then return to a high heat with a drizzle of oil. Season the steaks with salt and pepper.

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.

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.