Garlic & Herb Rump Steak With Wedges & Green Beans

Before you start cooking, take your steak[s] out of the fridge, open the packet and let it adjust to room temperature

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Chop your potatoes (skins on) into wedges

Add the wedges to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp

While the wedges are cooking, boil a kettle

Peel and grate (or finely chop) your garlic

Chop your parsley as finely as you can, including the stalks

Combine your clotted cream with the grated garlic (not a big garlic fan? Try using less!) and chopped parsley in a bowl

Season with a pinch of salt and pepper and stir it all together

Put the bowl in the fridge until serving – this is your garlic & herb cream

Pat your rump steak[s] dry with kitchen paper, rub with vegetable oil and season both sides with salt

Heat a large, wide-based pan (preferably non-stick) over a high heat and once very hot, add the seasoned rump steak[s]

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Once done, transfer the steak to a clean plate to rest

Meanwhile, trim your green beans, then add them to a pot of boiled water and cook for 3-4 min or until tender

Once tender, drain and return to the pot until serving