Rump Steak in Creamy Peppercorn Sauce

Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press). 

Pop the Tenderstem® broccoli onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender and crispy, 10-12 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

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: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Wipe out your (now empty) frying pan and return to medium heat with a drizzle of oil. Once hot, add the garlic and cracked black pepper. Cook until fragrant, 1 min. Pour in the cider vinegar and cook until evaporated, 30 secs.

Stir in the chicken stock paste and water for the sauce (see pantry for amount). Simmer until reduced by half, 2-3 mins. 

Once reduced, stir through the creme fraiche. Bring to the boil, then remove from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper.