Rump Steak With Boulangère Potatoes, Asparagus & Gravy

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

Boil a kettle

Peel slice your potatoes as thinly as possible

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Dissolve your chicken stock mix in 200ml [260ml] [340ml] boiled water with the chopped garlic and a pinch of salt – this is your boulangère stock

Layer the sliced onion and sliced potatoes in an oven-proof dish

Tip: Save the best-looking potato slices for the top layer!

Pour the boulangère stock over the potatoes, then dot the top layer with 20g [30g] [40g] butter and season with a generous grind of pepper

Place the dish in the oven for 30-35 minutes or until fork-tender and golden brown – these are your boulangère potatoes

Meanwhile, trim the woody ends off your asparagus

Boil a kettle

Once the boulangère potatoes have had around 25 mins, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Pat your rump steak[s] dry with kitchen paper and season with a pinch of salt and pepper on both sides

Once very hot, add the rump steak[s] to the pan, 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 the steaks are cooked, transfer to a plate to rest

While the steak[s] cooks, add the trimmed asparagus to a pot of boiled water (just enough to cover them), bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite

Once done, drain and return to the pot with a knob of butter and a pinch of salt and pepper – this is your buttery asparagus

Re-boil half a kettle

Once everything is nearly ready, combine your gravy base with 100ml [150ml] [200ml] boiled water in a heatproof bowl, whisk thoroughly and put the gravy base in the microwave and cook for 1 min or until thickened

Give everything a good mix up (careful it may be hot!) – this is your gravy

Slice the rested steak finely on a clean board