Instructions

Rump steak

Homemade Oven Chips

Garlic mushrooms

step 1

Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season.

step 2

Heat a non-stick heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, and steak, with a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.

step 3

Transfer the steak to a plate. Cover in foil and leave to rest for 5/10 mins before serving.

Put the chips in a saucepan of boiling water over a high heat and cook for 5 minutes. Drain well, return to the pan and cover. Leave to cool slightly, then shake the pan to roughen the edges.
Line a baking tray with non-stick baking paper and arrange the chips over it in a single layer. Spray with 1 cal cooking spray and bake for 25 minutes or until golden. Season lightly with salt to serve.

Heat the butter and oil in a large pan or skillet over medium-high heat.
Add the mushrooms to melted butter and cook for about 4-5 minutes until golden and crispy on the edges.
Stir through parsley and garlic. Cook for a further 2mins seconds, until fragrant.
Season generously with salt and pepper (to your taste).
Sprinkle with remaining parsley and serve warm.