Ingredients
For the fondant potatoes
½ baking potato, finely sliced on a mandoline
55g/2oz butter
50ml/2fl oz vegetable stock
2 sprigs fresh thyme
For the steak
85g/3oz rump steak, fat trimmed
salt and freshly ground black pepper
2 tbsp olive oil
3 garlic cloves, skin left on, cloves crushed with the side of a knife
½ red chilli, chopped
For the salsa
4 runner beans, trimmed, sliced
3 tbsp sweetcorn kernels
100ml/3½fl oz white wine
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
2 tbsp chopped fresh parsley
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the fondant potatoes, place all of the fondant potatoes ingredients into a pan and heat until the mixture is simmering. Cover the pan with a lid and continue to cook for 8-10 minutes, or until the potato slices are tender. Set aside.
3. For the steak, season the rump steak with salt and freshly ground black pepper. Heat the oil in an ovenproof frying pan over a medium heat. Add the seasoned steak and fry for 1-2 minutes on each side, or until browned on all sides.
4. Add the garlic cloves and chilli, then transfer the pan to the oven and continue to cook for a further 4-5 minutes (for medium), or until the steak is cooked to your liking. Remove the steak and garlic cloves from the pan and set aside on a warm plate. Reserve the pan and any juices.
5. For the salsa, bring a pan of salted water to the boil, add the runner beans and boil for 2-3 minutes, or until just tender. Drain well and refresh in cold water.
6. Return the pan that the steak was cooked in to the heat, then add the sweetcorn kernels and fry for 2-3 minutes, or until softened. Set the sweetcorn kernels aside on a warm plate.
7. Add the wine to the pan, scraping any meat sediment up from the bottom of the pan, using a wooden spoon. Add the chopped herbs and simmer the mixture for 1-2 minutes, or until the volume of liquid has reduced slightly.
8. Transfer the herb mixture to a food processor and blend until smooth.
9. To serve, carve the rump steak into slices. Spoon the fondant potatoes in the centre of a serving plate and arrange the slices of rump steak on top. Sprinkle the sweetcorn and beans around the edge of the plate, then drizzle the herb salsa around the edge of the plate.
