Rump Steak With Crispy Cheesy Potatoes And Red Wine Jus

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil a kettle

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

Cut your potatoes in half, lengthways, then score the cut side in a criss-cross pattern, taking care not to cut all the way through

Add the halved potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12 min, then drain and rinse with cold water to cool them slightly (reserve the pot!)

Reboil half a kettle

While the potatoes are boiling, peel and finely chop (or grate) your garlic

Grate your Italian hard cheese

Line a baking tray (or two!) with baking paper and add the grated Italian hard cheese with a generous drizzle of olive oil, the chopped garlic and a generous pinch of black pepper

Mix everything together until fully combined, being careful not to spread the mixture out too thin – this is your Italian cheese & garlic base

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

Once cooked and slightly cooled, add the boiled potatoes to the Italian cheese & garlic base, cut side down

Drizzle over a little olive oil with a pinch of salt and put the tray[s] in the oven for 18-20 min or until the potatoes and cheese are golden and crispy – these are your crispy cheesy potatoes

Meanwhile, return the reserved pot to a medium heat with 220ml [290ml] [380ml] boiled water

Add your red wine paste and beef stock mix with 3 tsp [4 1/2 tsp] [6 tsp] sugar and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until reduced by half to a sauce-like consistency, then stir through a large knob of cold butter – this is your red wine jus

Trim your green beans

Add the trimmed green beans to a large piece of tin foil (or two!) with a pinch of salt, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a small knob of butter

Scrunch the foil around the green beans to form a tightly sealed parcel[s], then add to a separate tray[s] and put it in the oven for 10-12 min or until the beans are tender with a slight bite

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil, once very hot, add the seasoned steak 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 steak is cooked, transfer to a plate to rest