Rump Steak With Creamy Peppercorn Sauce And Chips

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

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

Chop your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a generous 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

Meanwhile, peel and finely dice your shallot[s]

Peel and finely chop (or grate) your garlic

Boil half a kettle (you'll only need a little!)

Trim your green beans

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a knob of butter over a medium heat

Once melted, add the trimmed green beans with the chopped garlic, then cook for 1-2 min or until the garlic is fragrant

Season with a pinch of salt and add a splash of boiled water and cook, covered, for 4-5 min or until the beans are tender

Once done, keep covered and set aside for later – these are your garlicky green beans

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

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

For rare, cook for 2 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 steak is cooked, transfer to a plate to rest, then return the pan to a low heat

Add the diced shallot to the pan and cook for 1-2 min or until softened

Add your soy sauce and crème fraîche and cook for 30 secs, stirring frequently

Tip: Scrape any bits from the bottom of the pan as this will add extra flavour to the sauce!

Add your cracked black pepper and Chinese rice wine and cook for 1-2 min further or until the sauce has thickened – this is your creamy peppercorn sauce

Tip: Add a splash of boiled water if your sauce is looking a little thick!