Rump Steak With Creamy Mushroom Sauce And Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your steak out of the fridge, open the packet and let it adjust to room temperature

Cut your potatoes (skins on) into chips, then add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper, then give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Heat a large, wide-based pan (preferably non-stick) over a high heat

Pat your steak[s] dry with kitchen paper, then drizzle with vegetable oil and season with a pinch of salt on both sides

Once very hot, add the seasoned steak to the pan

For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side

Meanwhile, boil a kettle

Slice your white cup mushrooms

Once the steak is cooked, transfer to a plate to rest and reserve the pan

Carefully wipe out the pan with kitchen paper to remove any excess fat

Whilst the steak is resting, return the reserved pan to a medium heat with a drizzle of vegetable oil

Once hot, add the sliced mushrooms and cook for 5-6 min or until softened and browned

Dissolve your chicken stock mix in 100ml [130ml] [170ml] boiled water

Once the mushrooms have browned, add your Chinese rice wine and cook for 1 min

Add the stock and soft cheese and cook for 3-4 min further or until thickened

Meanwhile, wash your spinach, then add it to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water

Once cool, squeeze as much water out of the spinach as you can

Add the wilted spinach and a generous grind of black pepper to the pan with the mushrooms and stir it all together – this is your creamy mushroom sauce